Beat the butter with a hand mixer. Add the sugar and mix until white.
Add the egg yolk and mix. Add the salt and mix that in as well.
Sift the cake flour and almond flour and use a rubber spatula to fold it in using cutting motions until the mixture is no longer powdery.
Cover in plastic wrap and press into a 10 cm disc. Smooth out any lines and then let sit in the refrigerator for at least an hour.
Dust with flour and roll the dough out little by little with a rolling pin.
Roll the dough out until it's larger than the tart pan. Line the pan with the dough, being careful not to leave any gaps, and cut off any excess.
Pinch the dough to the edges with your fingers and poke holes in the bottom with a fork.
If you are going to bake it, line with kitchen parchment paper and fill with baking weights. Bake at 180℃ for about 15 minutes. Remove the baking weights and bake for another 15 minutes. Remove from the pan while still hot.
Story Behind this Recipe
This is a simple way to make a tart crust.
If the dough is too dry it will crack, so be sure to form it into a firm mass. If you press too hard it will crack too, so roll it out a little at a time. If you take too long, the butter will melt and the crust will become sticky, so be quick! Don't roll out the crust too much so that you don't waste too much of the dough!