Prepare the Crust:

Mix the Dough: In a food processor, combine the all-purpose flour, cold butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together.

Shape and Chill: Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.

Prepare Tart Shells: Roll out the dough on a lightly floured surface and cut into 12 small circles to fit into a mini muffin tin or tart molds. Press the dough into the molds and prick the bottoms with a fork.

Prepare the Filling:

Make Almond Cream: In a mixing bowl, beat the almond flour, granulated sugar, softened butter, egg, and almond extract until smooth.

Assemble the Tarts:

Add the Filling: Spoon about 1 tablespoon of the almond filling into each prepared crust.

Add Raspberry Preserves: Top each tart with 1 teaspoon of raspberry preserves, swirling gently into the almond filling.

Bake:

Bake the Tarts: Preheat the oven to 350°F (175°C). Bake the tarts for 20-25 minutes, or until the crust is golden and the almond filling is set.

Cool and Garnish:

Cool the Tarts: Allow the tarts to cool completely in the pan before removing.

Garnish and Serve: Top with fresh raspberries and dust with powdered sugar, if desired.