Preheat oven to 375 F (190 C) and line a baking tray with parchment paper.
Divide pastry dough into 6 even portions.
Roll each portion into a ⅛ -¼ inch thick circle.
Sprinkle a thin layer of almond flour onto center of circle, leaving a 1-1.5 inch border.
Place raspberries onto almond flour, enough to cover dough.
Fold bare pastry dough inward towards raspberries, crimping the edges as your work around the circle.
Transfer tarts to lined baking tray.
Brush pastry with a thin coating of egg wash.
Lightly sprinkle with coarse sugar.
Bake for 30-35 minutes until pastry dough is golden brown and a crust has formed on the bottom.