Make the pâte sucrée and chill until firm, 15 to 30 minutes. Roll out the dough and line the tart pan, and then chill for 30 minutes. Heat the oven to 375°F/190°C and set a baking sheet on a low shelf to heat. Bake the tart shell blind on the hot baking sheet and then let it cool, leaving the baking sheet in the oven and the oven on.
For the filling, pulse the almonds with