Cream the butter, caster sugar and salt until smooth and homogeneous. Add the almond powder, followed by the egg, and mix until fully incorporated. Add the flour and mix briefly until a smooth dough forms, taking care not to overwork it.
Roll the dough to a thickness of 2 mm between two sheets of baking paper and chill until firm.
Cut pastry discs to fit your tart rings, along with strips 2.5 cm high. Line the previously buttered tart rings with the pastry discs and strips, then trim the edges neatly.
Fill with the nectarine almond cream and bake at 160°C (320°F) for approximately 20 minutes, until lightly golden and evenly baked.
