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Start with very soft butter (not melted!). Smooth it out, add the powdered sugar and cream together.
Mix in the almond flour, then the egg combined with salt.
Add the flour and mix WITHOUT kneading.
Wrap and refrigerate for at least 30 min.
Make a well in the flour and add cold, cubed butter.
Rub together with your fingertips until sandy.
Mix the egg and salt (and sugar if using), then add to the flour.
Gradually add water until the dough comes together.
Don’t overwork it! Gently smear small portions across your work surface with your palm (called fraisage).
Gather, wrap and refrigerate for at least 30 min.
Once your tart ring is lined, chill for another 30 min to prevent shrinking.
For fillings that don’t need baking, bake the empty crust first (blind baking).
Line with parchment, fill with dried beans or rice, and bake until set.
Remove the weights and finish baking until golden.