You'll need a tart case with a removable bottom. The size could be 23 cm and up to 28 cm (9 to 12 inches). Set the oven to 180C / 350 F
Beat the softened butter and icing sugar together until light and fluffy, using the paddle attachment of your mixer
Add the eggs and the almond meal and just mix together till combined,
Add the rest of the flour to the mixture, and mix again just until it comes together. Pour the mixture onto the bench and gently work together or just press into a nice disc with your hands. The pastry is quite sticky, remove excess by rubbing your hands in some extra flour and adding back into the pastry mix. Wrap and chill for 1/2 an hour up to 24 hours if you prefer. Just remember the pastry needs to chill till very firm if not hard so it is easier to roll out.
When you are ready to make your tart, take the pastry from the fridge, it will be quite firm. Leave it out of the fridge for 5- 10 minutes before rolling. You can also roll this pastry between two pieces of baking paper. If you prefer. (I like a very thin crust.) Lift into the tin, pushing into the bottom of the tin and the corners. Put back into the fridge or freezer, till firm ( 15- 20 minutes).
Bake the case blind. this means laying paper over the chilled tart case and filling it with beans or rice or baking weights (like I have). Why? The weights keep the pastry from rising in the tin and causing an uneven surface. you could always prick the base with a fork but then you would not be able to add an liquid ingredients without them escaping out of thise hole. For example, if you wanted to make a custard tart the eggs would seep through the holes.
Put the tart case filled with the weights into the oven and bake for around 15 minutes. Depending on your oven the bottom should be cooked but very pale.
The next step is to take out the paper and put the case back into the oven until it is golden and cooked through. Why? This will ensure you have an amazing crunchy beautiful case that will not get soggy when you add a filling. It is perfectly fine to bake it again with the filling in it. It will not overcook or burn
The tart case is now ready to use. For some great fillings follow the links above.