Raspberry-Rhubarb Tart

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2 cups all-purpose flour, plus more for the work surface

1/4 teaspoon kosher salt

1 cup plus 2 tablespoons granulated sugar

14 tablespoons unsalted butter, chilled and cut into small pieces

3/4 pound fresh rhubarb, trimmed and cut into 1-inch pieces

12 ounces fresh raspberries

Whipped cream or vanilla ice cream, for serving (optional)

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