(if a little bit’s good) More Is Better

1/3 cup almonds
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter — cut 1/2 inch thick
2 tablespoons ice water

FOR CRUST: Finely grind almonds in processor. Add flour, sugar, and salt and process until blended. Add butter and process until mixture resembles coarse meal. With machine running, add ice water, 1 tablespoonful at a time, and blend until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap into plastic; chill at least 1 hour and up to 1 day.
Preheat oven to 375 degrees. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Fold dough overhang in, pressing to adhere and forming double-thick sides. Pierce dough all over with fork. Freeze 20 minutes. Bake crust until set and light golden, piercing with fork if crust bubbles, about 25-30 minutes, if using for more baking. Bake a total of 35-40 minutes if you won’t be baking it anymore after you fill it.