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Special equipment: a 9-inch fluted tart pan with a removable bottom
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For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl.
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Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces.
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Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form.
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Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet.
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It should just hold together when you squeeze it in your hand.
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Gather the dough into a rough ball in the bowl with your hands.
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Put a piece of plastic wrap on the counter and set the dough on it.
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Wrap the dough and flatten it into a 6-inch disc.
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Refrigerate until cold, at least 1 hour.
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For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground.
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Add the granulated sugar, butter, salt and almond extract and blend until smooth.
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Add the eggs and blend until smooth.
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Add the flour and pulse until just combined.
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Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle.
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Ease the dough into a 9-inch tart pan with a removable bottom.
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Gently press in the edges, then run a rolling pin over the top to trim the edges.
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Refrigerate for at least 30 minutes or freeze for 15 minutes.
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Line the cold pastry with parchment paper and fill with pie weights or dried beans.
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Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes.
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Reduce the oven temperature to 350 degrees F.
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Scrape the filling into the tart pan and spread it out evenly.
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Top evenly with the raspberries and sprinkle with the sliced almonds.
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Bake until the filling is puffed and golden brown, 35 to 40 minutes.
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Transfer to a rack to cool.
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Serve warm or at room temperature sprinkled with confectioners' sugar.
