Beat the butter and icing sugar (powdered sugar) in a mixer till light and creamy
Add the yolks and beat in.
Stop the mixer and add the flour, almond meal. Only add just 1/2 of the water if necessary. It will only need the extra water if the mixture is dry and crumbly.
Mix on very low, until just combined. ( Only If the mixture looks quite dry add the remaining water). Pour on to a bench and push together. The dough should be soft and pliable but not too wet. Flatten into a disc, wrap in plastic and refrigerate.
Once firm and chilled, roll out to fit 6-8 individual tart cases or 1x 23 cm case. Put back into the fridge to Cool again. 20 minutes.
Blind bake the pastry filled with pie weights or beans. Approx 15 min. Remove the paper and beans and bake till golden, approximately 10 minutes .