Preparation of pate sucrée:

1. In the bowl of the stand mixer fitted with the flat beater attachment, place the softened butter with the confectioners' sugar, almond powder, and egg.
2. Beat at medium speed for about 2 minutes until you have a creamy and homogeneous mixture.
3. Add the flour and salt, and mix again at medium speed just enough to incorporate them.
4. Scrape the sides of the bowl with a pastry scraper and gather the dough into a ball.
5. Cover it with plastic wrap directly in contact with the dough and let it rest in the refrigerator for at least 30 minutes before using it for your tart crusts.

Shaping:

1. Roll out the dough between two sheets of parchment paper using a rolling pin to a thickness of about 3 mm.
2. Place the dough disc in the freezer for 5-10 minutes, then cut out circles of the same diameter as your tartlet rings and also cut long strips slightly wider than the depth of your tartlet rings.
3. If necessary, return the cutouts to the freezer for a few minutes to facilitate assembly. Start by placing the bottom circle, then the strip along the edges, lightly seal with your fingers and trim any excess with a knife.
4. Return the tartlet shells to the freezer for at least 1 hour.

Baking:

1. Preheat the oven to 175°C (345°F) and bake the tartlet bases for about 10-15 minutes or until they are nicely golden.
2. Allow the tartlets to cool at room temperature on a cake rack before filling them.