Place on stove at medium-low heat to bring to a boil. Allow to cook for approximately one minute and remove from heat. Immediately stir in butter and salt until melted.
Pour berry mixture into bowl and cover with plastic wrap. Place in the fridge for 2-3 hrs to set and cool.
Spray your 11 inch circular tart crust with non-stick spray and preheat oven to 350 F (190 C).
In a medium bowl whisk together all purpose flour, almond meal, sugar, and salt.
Drop in your chopped butter cubes with vanilla. Begin mixing the butter into the flour with your hands. Mash the butter into the flour with your finger tips and then roll through your palms. Mix until resembles cornmeal.
Spoon crust crumbs into your tart pan. Use your finger tips and press mixture firmly and evenly across the bottom of the pan and up the sides.
Place tart pan in freezer for 15-30 min to set.
Bake crust only for 20-30 min until golden. Allow to cool completely before adding filling.
Assemble tart, by spooning raspberry lemon filling into the cooled crust. Use a spatula to smooth out an even layer. Place fresh raspberries onto filling in any design you choose. Sprinkle on some lemon zest.
Place entire tart back in the fridge to chill for 2-3 hrs before serving.