Classic French Pâte Sablée Tart Crust

Method

1. Line the bottom of a 9-inch tart pan with parchment paper. Spray the parchment and the sides of the pan with nonstick spray, then dust lightly with flour and tap out the excess.
2. In a large bowl, whisk together the sifted flour, confectioners' sugar, almond flour, and salt. Add the cold butter cubes and toss with your fingers to coat them in the flour mixture. Using your fingertips, pinch and flatten the butter pieces, then rub them between your fingers until the mixture resembles coarse sand, about 3 to 4 minutes.
3. Make a 2- to 3-inch well in the center of the flour mixture. Pour the beaten egg into the well. Using a fork, gradually incorporate the flour into the egg until a dry, crumbly dough forms.
4. Turn the dough out onto a clean, unfloured work surface. Using the heel of your hand, smear the dough away from you, then gather it back into a mound with your hands or a dough scraper. Repeat this smearing and gathering process 6 to 8 more times, until the dough is soft and slightly sticky.
5. Divide the dough in half (about 300g each). Flatten each piece into a 7-inch disk and place it between two sheets of baking parchment. Roll each disk into an 11-inch circle, about 1/8 inch (3 mm) thick. Transfer the dough, still between the parchment, onto a rimmed baking sheet and refrigerate until cold to the touch, about 30 minutes.
6. Peel off one sheet of parchment from a dough circle and flip it, dough side down, into the prepared tart pan. (The dough should be cold but pliable; if too firm, let it sit at room temperature for 3 to 5 minutes.) Remove the remaining parchment and gently press the dough into the bottom and fluted sides of the pan. Refrigerate until firm to the touch, about 30 minutes.
7. Trim the excess dough from the edges with a sharp paring knife so it is flush with the rim of the pan. Prick the bottom of the tart shell all over with a fork. Refrigerate for at least 1 hour (or up to 24 hours), then freeze for at least 30 minutes (or up to 24 hours).
8. Preheat the oven to 325°F with the rack in the middle position. Bake the tart shell until it is firm and deep golden brown, 28 to 30 minutes. Transfer to a wire rack and let cool completely, 45 to 60 minutes, before filling or removing from the pan.