Shortcrust pastry 

1. In a large bowl place the flour, powdered sugar, almond flour and salt and mix with a tablespoon until well blended.
2. Add the cold butter pieces and press it with your fingertips into the dry ingredients mixture until you have a sandy mixture.
3. Add the egg and mix until you have a homogeneous ball of dough without kneading it.
4. Cover with plastic wrap and place in the refrigerator for at least 20 minutes.
5. Roll out the dough with a rolling pin on a floured work surface or between 2 sheets of parchment paper to a thickness of 3-4 mm.
6. Line a 10 inches / 22-25 cm diameter tart pan or pastry ring with the dough and place the pan in the freezer for at least 30 minutes.

Almond filling

1. In a large bowl, place the chopped and softened butter with the sugar and mix with an electric mixer or hand whisk until creamy and well blended.
2. Add the eggs and vanilla extract and beat again with a mixer to incorporate them.
3. Finish with the almond meal and mix in with the mixer.

Baking 

1. Preheat the oven to 350°F / 180°C and remove the pastry shell from the freezer.
2. Fill the pastry crust with the almond filling and smooth the surface with a spatula.
3. Add raspberries (or other fruits) and press them into the almond cream.
4. Sprinkle sliced almonds on top of the tart and bake for about 35-40 minutes until golden brown on top.
5. Let the almond tart cool a bit before removing from the pan and placing it carefully on a large plate.
6. Serve the tart cold or at room temperature.