Sweet Shortcrust Pastry - French Pâte Sucrée

Using a Stand Mixer
0 In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until smooth.
1 Using a mixing bowl, whisk together the flour, almond meal, and salt.
2 On low speed mix in 1/2 of the beaten egg and 1/2 of the flour mixture. Mix until combined. Scrape the bottom and sides of the bowl with a spatula. Repeat with the remaining ingredients to form a soft cookie dough texture.
13 Scoop any crumbs stuck to the bottom of the bowl and pack the dough together by hand.
Mixing by Hand
8 Place softened butter in a mixing bowl and whisk by hand until creamy.
9 Add the powdered sugar to the butter and whisk until you have a smooth texture. Use a little elbow grease here. 
10 Add in the egg and salt and mix well again.
11 Finally, mix in the flour and almond meal until roughly combined. 
12 Turn the dough out onto a clean work surface. Begin working the dough with the palm of your hand to combine the ingredients into a smooth dough. Use a bench scraper to scrape the dough off the work surface if needed. 
Shape, Rest & Use
3 Pack the dough into a flat disc with your hands. The total weight should be 650 grams, which can be divided in half for two 22cm tarts. 
14 Wrap the dough in plastic film and rest in the fridge for a minimum of 1 hour or better overnight.
4 Roll out between two layers of parchment paper for the desired thickness of your recipe. For tarts I use a thickness of 1/8-1/4 inch (3-6mm) to line tart rings and tart pans. Always freeze the crust after lining the pan for at least 30 minutes before baking.
15 If at anytime the dough become too soft to work with, pop it back in the fridge or even the freezer for a few minutes to firm back up.