1. Make the Tart Crust:

• Start by preheating your oven to 350°F (175°C).
• In a large mixing bowl, combine the flour, powdered sugar, and salt. Stir to mix them together.
• Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Slowly add the ice water, one tablespoon at a time, stirring just until the dough comes together. You don’t want to overwork it, so be gentle.
• Turn the dough out onto a lightly floured surface and knead it a couple of times to bring it together. Wrap the dough in plastic wrap and refrigerate it for at least 15 minutes to chill.

2. Shape the Tart Crusts:

• Once the dough is chilled, roll it out on a lightly floured surface to about 1/4-inch thick.
• Cut the dough into circles slightly larger than the cups of your tart pan, and gently press each circle into the bottom and sides of the pan. If you’re using a mini tart pan with removable bottoms, this will be much easier.
• Use a fork to prick the bottoms of the crusts to prevent them from puffing up while baking.
• Place the pan in the freezer for another 10 minutes before baking.

3. Blind Bake the Tart Crusts:

• Place a piece of parchment paper or aluminum foil over the tart crusts and fill them with pie weights, dried beans, or rice.
• Bake in the preheated oven for 10-12 minutes, or until the crusts are just beginning to turn golden.
• Remove the parchment paper and weights, then return the tarts to the oven for an additional 3-5 minutes to finish baking the crusts. Remove them from the oven and let them cool completely while you prepare the filling.

4. Make the Almond Filling:

• In a medium bowl, cream together the softened butter and sugar until light and fluffy. You can do this with a hand mixer or stand mixer.
• Beat in the egg and almond extract until the mixture is smooth and creamy.
• Add the almond meal and salt, and stir until everything is well combined.
• Spoon the almond filling evenly into the cooled tart crusts, smoothing the tops with a spatula.
• Bake the filled tarts in the oven for 15-18 minutes, or until the filling is set and lightly golden on top. The tarts should have a slight wobble in the center.

5. Assemble and Serve:

• Once the tarts are baked and cooled, gently remove them from the tart pan.
• Top each mini tart with a fresh raspberry, pressing it lightly into the almond filling.
• Optional: Dust the tarts with a light sprinkling of powdered sugar for a refined finish.
• Serve immediately, or store them in an airtight container at room temperature for up to two days.