310 ml (1 ¼ cups) unbleached all-purpose flour

1 pinch salt

125 ml (½ cup) unsalted butter, softened

125 ml (½ cup) icing sugar

60 ml (¼ cup) ground almonds

1 egg, lightly beaten

In a bowl, combine the flour and salt. Set aside.

In another bowl, combine the butter, sugar and ground almonds. Add the egg and mix thoroughly. Stir in the flour and form into a ball. Shape into a disc, cover in plastic wrap and refrigerate for 1 hour.

Divide the dough into six pieces, roll each piece into a ½ cm (¼-inch) thick disc. With each disc of dough, line a 10 cm (4-inch) round and 2-cm (¾-inch) deep tart pan with a removable bottom. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Bake for 15 minutes or until the crusts are golden brown. Let cool on a wire rack.

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