In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.

1. Add the egg yolk and 2 tablespoons of ice water. Mix until the dough begins to come together. Add more ice water, one teaspoon at a time, if the dough is too dry.
2. Turn the dough out onto a lightly floured surface and knead it a couple of times to bring it together. Form it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
3. Preheat the oven to 350°F (175°C).
4. Once chilled, roll the dough out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out circles that fit into your mini tart pans. Gently press the dough into the pans and trim any excess.
5. In a medium bowl, mix together the almond meal, almond paste (if using), sugar, egg, vanilla extract, softened butter, and salt until smooth and well combined.
6. Spoon the almond filling into each tart shell, filling it about 2/3 full. Gently spread the filling out with a spoon or spatula.
7. Place 2-3 fresh raspberries on top of each tart, pressing them gently into the almond filling.
8. Bake for 18-20 minutes, or until the almond filling is set and the tart crust is golden brown.
9. Cool in the pans for 10 minutes, then transfer the tarts to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.