For pastry, stir together the 1-1/2 cups flour, powdered sugar, and salt in a bowl. Cut in shortening with a pastry blender.
Sprinkle 1 tablespoon of the cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of the water at a time, until all dough is moistened. Shape dough into 12 balls. Press a ball of pastry evenly into the bottom and up the sides of each of 12 ungreased 2-1/2-inch muffin cups.
For filling, combine granulated sugar and the 1/2 cup all-purpose flour in a small bowl. Stir in almond extract and enough water (about 3 tablespoons) to make a smooth, thick paste. Divide the 2-1/2 cups fruit amount the pastry-lined muffin cups. Spoon almond-flavor paste over the fruit.
Bake in a 375 degrees F oven for 25 to 30 minutes or until the crust is browned and fruit is tender. Cool in pan on a wire rack. Garnish each tart with additional fresh berries, if desired. Transport in single layer in a shallow covered container. Makes 12 servings.