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Cream soft butter and sifted sugar on medium speed for about 2 min or until smooth.
Add the egg & almond meal. Mix until combined
Add flour & salt and slowly mix, stopping as soon as a rough dough comes together.
Place dough between two sheets of baking paper and roll to a thickness of about 4mm (⅛ inch). Place in the fridge to chill for at least 1 hour, or up to 24 hours.
Remove the baking paper and transfer the pastry over the tart pan.
Gently slide along the edges of the pan until it touches the bottom. Press it tightly against the bottom and edges of the pan (but without breaking it) to remove any air pockets. There should be no gaps between the pastry and the pan.
Remove any excess dough using a small paring knife. Use any excess pastry to patch up holes, cracks or irregularities if needed.
Place in the fridge to chill and rest for at least 3 hour, preferably overnight.
Dock the pastry. Preheat your oven on 160°C/325°F and place the pastry in the freezer in the meantime.
To par-bake: bake for 15 to 20 minutes or until the bottom feels dry to the touch. Add the filling and finish baking.
To fully blind-bake: bake for 40 to 45 minutes, or until lightly golden. Leave to cool down completely before adding your choice of filling.