Using a paddle attachment, cream the butter and icing sugar until smooth. Add the almond powder, salt and egg, mixing until fully incorporated. Add the flour and mix just until combined, without overworking the dough. Wrap and chill for 2 hours. Roll out thinly, cut to fit the tart rings and line the tartlet moulds. Bake at 170°C (338°F) for 15 minutes until lightly golden.
