Cream the butter, salt, sugar, vanilla bean seeds, and almond flour using the paddle attachment until evenly mixed, about 3 minutes. Do not overmix or incorporate air.
Add the eggs in 4 stages, scraping the bowl after each addition.
Add the sifted flours in 4 stages on low speed.
Shape the dough into a rectangle. Wrap in plastic wrap and refrigerate for 1 to 2 hours, or until firm.
Line a sheet pan with parchment paper and place 10 tart shell rings (7.5 cm / 3in diameter) on top. The tart rings do not need to be greased. There is enough butter in the dough that the rings will slide right off after baking.
Roll the dough to 3 mm / .12 in thick and refrigerate.
Cut the dough with a 12.5-cm / 5-in round cutter. Refrigerate again. Save the excess dough. Roll it out again one more time, then discard it because it becomes very tough.
Preheat an oven to 160°C / 325°F.
Line the tart shells with the cut-out dough circles (don’t trim the excess on the top yet). Freeze, then trim the excess dough on the top of the tart ring with a paring knife in order to get a clean cut.
Score the dough at the base of the tart with a fork in 3 separate areas. Bake until golden brown, about 7 minutes. The sheet pan might need to be rotated a few times during baking to ensure an even coloring.
Cool to room temperature. Remove the tart rings.
Reserve in an airtight container at room temperature. Discard after 2 days.