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In a mixer bowl, combine sifted flour, icing sugar, salt, almond powder, and cubed butter. Mix at medium speed with a paddle attachment until fine crumbs are formed.
Add the eggs and continue mixing until the dough becomes homogeneous and pliable.
Roll the dough out between two sheets of guitar or parchment paper to a thickness of 3 mm.
Refrigerate the rolled-out dough at 3–4°C (37–39°F) for at least 3 hours, making it perfectly flexible.
Line the tart pan, trim any excess dough, and prick the tart with a fork. Chill in the fridge for 1 hour to stabilize.
Bake the tart in a preheated oven (145 °C / 293 °F) for 15–20 minutes.