This recipe for pâte sablée can be used to make sweet tart shells or little cookies. The dough is made with a little ground almond which adds a nuttiness to baked goods.
Cream the butter with the icing sugar and the ground almond.
Add the egg and mix until smooth.
Add the flour and mix until the flour is blended in but don't overmix.
Pat the dough into a disk, wrap and refrigerate for at least 1 hour.
Blind bake the tart shells
Divide the disk of dough into 8 equal pieces and roll each piece into a ball.
Roll out each on a floured surface into a circle of about 5 to 6 inches and line removable bottom tart pans (like these on Amazon), trimming the edges as needed. I only needed 6 tart shells for the panna cotta tarts, so I made cookies with the rest of the dough.
Chill unbaked shells 1 hour.
Preheat the oven to 350ºF. Dock pastry with a fork, top each with a square of parchment and fill with beans.
Bake 15 minutes with the beans, then at least 10 minutes without or until the edges are golden brown.