Sift the flour and sugar separately. Beat the egg in a bowl and set aside.
In a bowl of stand electric mixer, beat the butter with paddle attachment, until soften and creamy. Add sugar, ground almonds, salt, egg and lastly the flour. Mix on slow speed, until the mixture comes together, do not over mix. Remove from electric mixer wrap in plastic wrap and refrigerate for minimum of 2 hours.
Roll out the sweet pastry dough on floured surface to 3-5 mm (1/8 “-1/4”). Slip the metal spatula underneath to prevent the pastry from sticking. Drape the pastry over the rolling pin and roll up halfway so you can lift it. Carefully because the dough might be braking. Place the dough over the tart pan and unroll the pastry dough. Press the pastry dough into the bottom and up the side of the pan. Roll the rolling pin over the top of the ring to cut off the excess pastry dough. Using your fingertips, press the pastry dough into and up the sides of the pan.
Cut out a disk of parchment paper , fold the disk in half several times to make a triangular shape. Then clip the outer edge with scissors. Line the tart pan with the pastry dough and cover the bottom with cut out parchment paper disk. Fill it with dried beans or chickpeas. Bake in preheated oven 180 C (350 F) for 18-20 minutes. Now it will be partially baked. To bake it fully, remove the beans and lining paper and return the sweet pastry shell to the oven for another 5- 6 minutes or util golden brown.