In a large mixing bowl, whisk together the all-purpose flour and salt. Cut the cold butter into large cubes and add it to the flour, but do not rub it in. Instead, gently toss the butter pieces in the flour to coat them.

Slowly drizzle in iced water, a few tablespoons at a time, mixing gently with your hands or a spatula until the dough just starts to come together. The butter should still be in visible chunks throughout the dough. Turn the dough out onto a lightly floured surface and shape it into a rough rectangle.

Roll the dough out into a long rectangle, then fold it into thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process 3-4 more times. The large butter pieces will create distinct layers, resulting in a flaky pastry. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

In a mixing bowl, beat the room temperature butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the salt, almond extract, and vanilla extract.

Fold in the almond flour until a smooth, spreadable paste forms. Set aside.

Preheat your oven to 425°F and line a baking sheet with parchment paper. Roll out the chilled rough puff pastry to about 1/4-inch thick and cut it into 4x5-inch squares or rectangles. Place the pastry pieces onto the prepared baking sheet.

Spread or pipe about 2-3 tablespoons of the frangipane filling onto the center of each pastry, leaving a small border around the edges. Spoon or pipe about 1 tablespoon of raspberry jam on top of the frangipane.

Place your tarts in the oven and bake for 18-22 minutes, or until the pastry is puffed and golden brown., the frangipane has set, and the jam has caramelized.

Once golden, remove from the oven, allow to cool completely, and dust with powdered sugar (if desired). Serve and enjoy!