Combine flour, butter, sugar and salt in a food processor; pulse until mixture resembles coarse crumbs (butter will be the size of peas). Add 3 tbsp ice water and process until just combined. Pour onto a clean counter and form into a disk. Wrap in plastic and refrigerate 1 hour.
Heat oven to 375°. Roll dough into a 10 1/2-inch circle on a floured surface. Fit into a 9-inch tart pan with a removable bottom, trimming edge. Refrigerate while making filling.
In a food processor, combine butter, 1/2 cup of the sugar and salt. Process until smooth. Add almond flour, eggs, all-purpose flour and almond extract. Process until smooth.
Toss raspberries with remaining 1 tbsp sugar and the lemon zest. Scatter half the berries in bottom of tart shell. Spread almond mixture (frangipane) evenly over top. Scatter remaining berries over frangipane. Bake at 375° for 45 minutes, until lightly browned. Cool on a wire rack.