Add 1 cup of flour and salt to mixing bowl. Give it a quick mix. With mixer running on low, add butter a handful at a time. Once all butter is added, increase mixer speed to medium-low. Mix about 1 minute, or until butter is well mixed with flour and salt. Add remaining ⅔ cup flour and almond flour. Mix just to combine. Add vanilla, water, and egg. Mix until combined and dough is smooth and not sticky. Remove from bowl. Check for big chunks of butter (if there are big chunks, return dough to mixer and quickly mix again). Pat into 7 to 8-inch disk. Wrap in plastic wrap. Refrigerate at least one hour. Meanwhile, make curd by combining lemon juice, lemon zest, and butter in bowl. Place over pot of simmering water. Warm until butter is melted. Remove from heat and set aside. Combine egg yolks and whole eggs in another mixing bowl. Whisk on high until foamy. Gradually add sugar, whisking until thick and light in color. Return lemon mixture to heat. Add egg mixture and whisk to combine. Cook until mixture thickens and coats back of spoon. Remove from heat and set aside. Preheat oven to 350°F. Roll out tart dough to about ⅛-inch thick. Place in tart pan. Place piece of parchment over dough. Fill pan with uncooked rice. Bake for about 20 minutes. Rotate pan. Bake for another 20 minutes. Remove rice and parchment paper. Bake shell another 15 minutes, or until golden brown. Cool shell completely. Remove shell from pan. Fill with lemon curd. Top with raspberries. Serves 6–8.