Preparation: Before starting, ensure your butter is at room temperature but not melted.

Sift the Dry Ingredients: Into a large mixing bowl, sift the all-purpose flour, almond powder, powdered sugar, and salt. This helps to remove any lumps and aerate the mixture.

Butter Time: Add the room temperature butter to the sifted dry ingredients. Using a paddle attachment (or by hand with a pastry blender), mix on low speed until the mixture resembles a sandy texture.

Egg & Vanilla Fusion: In a separate bowl, whisk together the egg and vanilla extract. Slowly incorporate this wet mixture into the sandy flour and butter combo.

Mix Until Combined: Continue to mix on low speed just until the dough comes together. Be cautious not to overmix; you want it to just incorporate.

Chilling Phase: Shape the dough into a flat disk, wrap it in plastic, and let it relax in the refrigerator for about 3 hours, or until it's firm.

Rolling Out: On a floured surface, roll out the chilled dough to fit your tart pan. If the dough has become too soft or melty, place it back in the fridge for an additional 10-15 minutes to firm up before baking.

Baking: Preheat your oven to 170°C (340°F). Place the rolled-out dough in your tart pan and poke a few holes with a fork to prevent puffing. Bake for 8-10 minutes or until it turns a lovely shade of golden brown.

Cool & Fill: Allow the tart crust to cool completely before filling with your choice of delicious fillings.