Preheat the oven to 350°F.

For the pastry dough :

1. Mix the butter, powdered sugar, and then add the egg and sifted flour in a robot.

2. You get a soft dough. Shape it into a ball and wrap it in plastic wrap. Refrigerate for 40 minutes.

3. Meanwhile, prepare the almond filling in a robot by mixing the butter and sugar together.

4. Add the almonds, then the flour, and finish with the eggs one by one. You get a smooth filling. Set aside.

5. Roll out the dough and fill the tartelette molds.

6. Fill with almond filling, then add the raspberries.

7. Bake for 20 to 30 minutes.