Measure the flour, sugar, salt, lemon and butter into a large bowl. Cut the butter into the flour with your fingers or a pastry cutter until the mix resembles crumbs. Add the vinegar and a teaspoon of water at time until the dough comes together and can be formed into a ball. (Alternately, measure the dry ingredients into the bowl of a food processor and blitz until it looks like crumbs. Add the vinegar and water, a little at a time, until it comes together and forms a ball.) Wrap the dough in plastic wrap and chill for 30 minutes.

Allow the dough to rest on the counter for 5 - 10 minutes. Flour the rolling surface and roll the dough about 1/16" (2mm) thick and the shape and size of your tart pan.

Transfer the dough to the pan, pressing it into the corners and up the sides. Trim any excess dough. Chill for 30 minutes.

Heat the oven to 390F/200C and prepare the tart for blind baking by lining the dough with a piece of parchment paper and filling the tart with dried beans or rice.

Bake for 25 minutes or until the pastry is golden brown around the edges. (My small tarts took about the same amount of time.) Remove the rice and paper and continue to bake for another 8 minutes or so until the base is also golden brown. Remove from the oven and set aside.

Lower the oven temperature to 335F/170C.

Blitz 1 3/4 cup shelled pistachios in a food processor until you get a smooth paste. This will take 5 - 10 minutes depending on the power of your machine. Scrape the sides as necessary. Add the melted butter, lemons zest, juice, vanilla, almond extract and salt and pulse a few times until combined.

Roughly chop the remaining 3/4 cup of pistachio kernels.

Crack the eggs into a mixing bowl and mix at high speed for four minutes. The eggs will lighten in color and thicken slightly. Add the sugar a little at a time until well mixed.

Add the flour, pistachio paste and chopped pistachios to the bowl and mix at low speed until well combined. You'll want to scrape the bowl on occasion.

Transfer the filling to the tart shells and spread to the edges. Distribute the raspberries over the filling.

Bake for 35 minutes or until the top is golden brown and the filling is set. (It took my small tarts closer to 45 minutes to set)

Remove from the oven and allow to cool in the tart pan. When cool, you can take the tart out of the pan to slice and serve.