Preheat oven to 350°F.
Sift flours and salt into a food processor. Set aside. In a small bowl combine sugars and egg. Whisk until smooth about 2 minutes. Add cold butter to flour mixture and pulse until mixture resembles fine cornmeal. Add sugar mixture and continue to pulse until mixture comes together. Do not over work. Remove onto board and roll into a ball. Cover with plastic and let rest in fridge for about 30 minutes. Turn pastry out on a floured surface. Roll into a round about 2 mm. thick. Transfer dough to a 9 inch round tart mould. Line the mould, firmly pressing pastry in evenly. Poke with a fork and let rest in freezer for about 10 minutes. Bake in bottom rack of oven for about 15 minutes or until golden. Cool.
Blend soft butter with sugar and almonds. Whip until smooth. Add room temperature eggs one by one, blending well after each addition. Add the rum. Fill cooked tart with mixture. Sprinkle pistachios and raspberries on top. Press down lightly to keep in place. Bake for 30 minutes.