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1
Add sugar to the butter and mix with a whisk.
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2
Then add the egg yolk and mix well (but don't beat).
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3
Add sifted cake flour and almond flour and mix.
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4
At this point, rather than mixing with cutting motions, mix the dough well, pushing it against the bowl as you mix.
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5
When the dough comes together, wrap in plastic wrap.
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6
If you flatten it into a round disc when you wrap it, it will be easier to roll it out later (if you are using a round tart pan).
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7
Let it rest in the refrigerator for at least 1 hour.
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8
(If you can, leaving it in the refrigerator overnight is ideal).
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9
Place the dough in between two pieces of plastic wrap and roll out with a rolling pin.
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10
(Roll to 3mm or a little thicker for blind-baking).
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11
Lift up one side of the plastic wrap and lay the crust over the tart pan.
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12
Press the dough into the tart pan, starting from the center and moving outward.
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13
Then lightly press the dough into the sides of the pan.
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14
Cut off the extra dough by rolling the rolling pin over the tart pan.
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15
Then press the dough firmly into the sides of the tart pan.
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16
Pierce the dough a few times with a fork and then let it rest in the refrigerator, ideally for more than an hour (This will prevent the crust from shrinking in the oven).
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17
Bake.
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18
If blind-baking, bake for around 30 minutes at 355F/180C.
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19
If filled, bake for 40-50 minutes at 355F/180C.
