Step 1: Prepare the Almond Crust

1. Mix the Dry Ingredients: In a medium bowl, combine all-purpose flour, almond flour, and sugar.
2. Cut in the Butter: Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Incorporate Wet Ingredients: Mix in the egg yolk and ice water until the dough comes together. Add more water if necessary, 1 teaspoon at a time.
4. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Make the Almond Frangipane Filling

1. Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
2. Add Almond Flour and Egg: Mix in the almond flour, followed by the egg and almond extract. Stir until smooth and well combined.

Step 3: Assemble the Tarts

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
3. Cut and Press: Use a round cookie cutter to cut circles slightly larger than the muffin tin cups. Gently press each circle into the tin, forming a tart shell.
4. Fill with Frangipane: Spoon about 1 tablespoon of frangipane filling into each tart shell, spreading it evenly.

Step 4: Bake the Tarts

1. Bake: Place the tarts in the preheated oven and bake for 18-20 minutes, or until the edges are golden brown and the filling is set.
2. Cool: Remove the tarts from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Step 5: Add the Raspberry Topping

1. Arrange the Raspberries: Place fresh raspberries on top of the cooled tarts.
2. Glaze with Jam: Brush the raspberries with warmed raspberry jam to add shine and help them stick in place.
3. Garnish and Serve: Dust with powdered sugar, add sliced almonds, or drizzle with white chocolate for a decorative touch.