In large bowl, beat butter, 1/2 cup sugar, 1 egg and 1 teaspoon almond extract with electric mixer on medium speed 1 minute. Gradually add flour, beating 1 to 2 minutes just until blended. Cover and refrigerate at least 1 hour until thoroughly chilled.
Heat oven to 350°F. Divide pastry into 48 pieces. Gently press pastry onto bottom and side of 48 ungreased mini muffin cups.
Place almonds in food processor or blender; cover and process until almonds are finely ground. In medium bowl, mix almonds and remaining filling ingredients with spoon. Spoon about 2 heaping tablespoons filling into each tart crust. Bake 20 to 25 minutes or until golden brown and centers spring back when touched lightly. Cool 5 minutes; gently remove tarts from pan to wire rack. Cool 30 minutes.
In chilled small bowl, beat 1/2 cup whipping cream and 1 tablespoon sugar with on high speed until soft peaks form.
Place 1 teaspoon whipped cream and 1 raspberry on each tart.