For the crust, mist a 9-inch tart pan with removable bottom with cooking spray. In a food processor, combine both flours, the sugar and salt. Process until combined, about 5 seconds. Scatter in the butter and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process in 5- to 10-second bursts until evenly moistened and large clumps form, 8 to 10 bursts; it will not form a single mass but will hold together when pinched. Wipe out and reserve the processor.

Scatter a third of the mixture around the perimeter of the prepared pan, crumbling it. Using your fingers, press the dough into the sides, forming sidewalls ¼ inch thick and level with the rim. Pile the remaining dough in the center, then press evenly across the bottom, connecting it to the sidewalls. Using a flat object such as a dry-ingredient measuring cup, press and smooth the dough. Prick the bottom and sides every inch or so with a fork. Set on a baking sheet and freeze, uncovered, until cold and firm, at least 15 minutes or up to 1 hour. Meanwhile, heat the oven to 325°F with a rack in the middle position.

When you are ready to bake, cut a 12-inch square of foil. Remove the baking sheet from the freezer. Mist one side of the foil with cooking spray, then press it oiled side down into the dough-lined pan. Add 2 cups pie weights and distribute them evenly. Fold the excess foil over the edge of the pan.

Bake for 35 minutes. Remove from the oven and carefully lift out the foil with weights. Return to the oven and bake until light golden brown, about 5 minutes. Cool completely on the baking sheet on a wire rack. Increase the oven to 350°F.

While the tart shell bakes, make the filling. In a small bowl, use a fork to crush one-third of the blueberries. Add the remaining berries, the lemon juice and 1 tablespoon sugar. Let stand, stirring occasionally, until ready to use; the berries will become syrupy. In another small bowl, stir together the blueberry preserves and lemon zest; set aside.

In the food processor, combine the 150 grams (1½ cups) almonds, the remaining 107 grams (½ cup) sugar, flour and salt. Process until finely ground, about 1 minute. Add the butter and process until just combined, about 30 seconds. Add the whole egg, yolk and both extracts, then process until fully incorporated, about 10 seconds.

Spread the preserves evenly over the bottom of the cooled tart shell. Scrape the almond mixture into the center of the tart, then spread evenly. Using a spoon, scatter on the blueberries, evenly spacing them, then drizzle with any syrup remaining in the bowl. Sprinkle evenly with the remaining 2 tablespoons almonds. Bake until puffed and golden brown, 40 to 45 minutes. Cool completely on the baking sheet on a wire rack. Remove the outer metal ring before serving.