Place the almonds and sugar in a food processor. Pulse until the almonds are finely ground and the mixture is well-blended. Remove 1/2 cup of the mixture and set aside.

Add 1 & 1/3 cups flour and all of the salt to the remaining almond/sugar mixture in the food processor. Pulse briefly just until blended. Turn on the food processor and add the butter a few pieces at a time. Mix well.

In a small bowl, stir together the egg yolk, vanilla, and almond extract. Turn on the food processor and add egg the mixture. Mix until the mixture begins to come together and form a dough. It should look like crumbly sand. Remove 1/3 cup of crust mixture and set aside.

Transfer the remaining crust dough to prepared pan. Press evenly into the bottom and up the sides of the pan.

Stir 2 tablespoons of flour into the reserved almond/sugar mixture. Remove 2 tablespoons of this mixture and toss gently with the raspberries. Spread the berries evenly over the crust in the pan. Sprinkle the remaining flour/almond/sugar mixture over the berries.

Use your fingers to press together pinches of the reserved crust mixture and sprinkle over the berries.

Bake for 15 minutes. Then, reduce the oven temperature to 350°F. Bake 45-50 minutes, or until the crust and crumb are golden brown.

Cool the tart on a wire rack for 30 minutes. Dust with confectioners' sugar just before serving.