Sift the powdered sugar, the flour and the almond flour into separate bowls
With a stand mixer beat the butter and salt together on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed until combine. Scrape down the sides of the bowl.
Add the almond flour and the vanilla and mix on low speed until combined.
Add the eggs and 1/3 of the flour and beat on low speed until well combined. Scrape down the bowl. Add the remaining flour and mix on low speed until the dough comes together. The dough will be soft.
The dough will weigh about 670 grams. Split the dough into two pieces, 335 grams each and shape each into a circle and wrap in plastic wrap. Refrigerate for at least 2 hours.
Lightly butter a 9-inch tart pan. Do not use too much butter. Remove the dough from the refrigerator and roll it out to 1/4-inch thick circle. Fold the dough in half and place into the pan. Unfold the dough and gently press the dough into the base and sides of the pan being careful not to tear the dough. Remove excess dough for the edge of the dough is even with the top edge of the pan.
Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees.
Blind bake the tart dough. Line the dough with parchment paper and fill the paper with pie weights or beans. I use dried beans and keep a jar of beans in my pantry. Bake the dough for 15 minutes. Remove the dough from the oven and remove the beans and paper. Return the dough to the oven and bake for another 15 minutes until it is golden brown.
Remove from the oven and allow to cool before filling it.