Add <quantity>150<unit>g</unit></quantity> of butter and <quantity>80<unit>g</unit></quantity> of powdered sugar to a stand mixer bowl set with the paddle attachment

Beat on medium speed for 5m until creamy

Add <quantity>1</quantity> egg and mix until light and airy

Add <quantity>250<unit>g</unit></quantity> of sifted all-purpose flour, <quantity>30<unit>g</unit></quantity> of almond flour, and a pinch of salt

Mix by hand until smooth and transfer to a clean surface. Make a roll

Wrap in cling film and refrigerate until firm

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Portion the dough into <quantity>45<unit>g</unit></quantity> pieces

Roll out the dough between sheets of parchment paper until <quantity>2<unit>mm</unit></quantity> thick

Punch the dough with a <quantity>8<unit>cm</unit></quantity> diameter ring cutter to form the tart base. Place the disk on a baking mat or parchment paper

Roll over another piece of dough to obtain the strips to form the edges of the tart

Place the ring cutter over the base and form the tart shape by pressing the strips against the mold. Gently trim the excess dough with a spatula

Lower the temperature to <temperature>170<unit>°C</unit></temperature> and bake for 12m until golden

Remove from the oven and brush with a mixture of <quantity>1</quantity> egg yolk and <quantity>1<unit>tbsp</unit></quantity> of water

Lower the oven temperature to <temperature>160<unit>°C</unit></temperature> and bake for 5m until golden brown. The almond tart crust is ready

Use it as a base for any sweet tart, from ganache to custard. Enjoy!