In a saucepan, combine raspberries, sugar, salt, lemon juice, zest, and butter. Cook over medium-low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes). Remove from heat and set aside to cool.
Preheat oven to 325°F. Lightly grease tart or round cake pan.
In the bowl of an electric stand mixer, blend flour and butter together. Add powdered sugar and almonds and blend until combined. Add egg yolks and vanilla and blend until combined.
Take a little more than half of the dough and press it into an 8 or 9-inch tart pan or round cake pan.
Spread the filling (or jam) over the dough.
Press the remaining dough between two pieces of waxed paper or plastic wrap. Roll flat and cut into strips. A pizza or ravioli cutter works great but a knife will work too.
Lie strips crosswise over the filling.
Bake slowly for 50 to 60 minutes. If shell starts getting to brown cover the edges with foil.
Sift additional powdered sugar over the top.
Store covered at room temperature.
If you aren't making your own filling, use 1/2 pint of fruit jam or ready made pie filling.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.