Preheat your oven to 350°F (175°C).

In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the cold, cubed butter until it resembles coarse crumbs. Add the egg yolk and cold water until the dough comes together. Shape into a disk and chill for 30 minutes.

Beat softened butter and granulated sugar until light and fluffy. Gradually add the eggs, then stir in almond extract, almond flour, and salt until combined.

Roll out the chilled dough into a circle and press into a tart pan. Trim excess dough.

Pour the almond cream filling into the crust and arrange raspberries on top. Bake for 30-35 minutes or until set and lightly golden.

Let the tart cool for 10 minutes in the pan before transferring to a wire rack. Dust with powdered sugar and sprinkle sliced almonds before serving.