In a bowl, cream the butter with the sugar by hand.
Add the egg and the mixture should look like scrambled eggs.
On a silicone mat, make a small pile with the flour, extra-fine almond powder and salt. Then make a small well to add your butter, sugar and egg mixture.
Cut the pastry using a horn or pastry cutter.
Once the mixture begins to blend, mash the dough with the palm of your hand (crush the dough with the palm of your hand to blend the ingredients) until there is no trace of flour and the dough is smooth.
Flatten your dough roughly by hand, film it and place it in the fridge for 30 minutes.
Roll out your pastry with a rolling pin (see our tip).
Push it into your pie ring.
Bake in a hot oven at 155 degrees for about 20-25 minutes until golden brown. Wait for the pastry to cool before filling.
Enjoy!
