Make the crust: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Transfer to a bowl and let cool completely.
Combine the flour, 1/3 cup of the toasted almonds, the granulated sugar and salt in a food processor and pulse until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add 2 tablespoons ice water and pulse until the dough just comes together. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until slightly firm, about 15 minutes. Unwrap the dough and press evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze until firm, about 10 minutes.
Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edge of the crust is slightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden brown all over, 15 to 20 more minutes. Transfer to a rack to cool completely.
Make the glaze: Combine the diced peach, granulated sugar, lemon zest and juice, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and cook until the peach is soft and the glaze is thickened, about 10 minutes. Remove the lemon zest; let the glaze cool.
Make the filling: Mix the ricotta, cream cheese, confectioners' sugar and nutmeg in a bowl with a mixer until smooth; spread evenly in the crust. Arrange the sliced peaches on top of the filling in concentric circles. Brush with all but about 1 tablespoon of the glaze. Gently toss the raspberries with the remaining glaze, then scatter on top of the tart along with the remaining toasted almonds. Serve immediately or cover and refrigerate up to 4 hours.