Whisk together the flour, sugar and salt. Using a pastry blender, cut the butter into the flour mixture until the texture resembles coarse cornmeal. Whisk together the egg yolk, water and almond in a small bowl. Pour in the water mixture and mix with a stiff spatula just until the dough forms a ball.
Move the dough to a lightly floured surface and form into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface. Roll out the dough until it is about 1/8 inch thick. Carefully transfer to a tart pan. Gently ease the dough into the pan and pat it firmly into the bottom of the pan. Press the dough into the sides and slightly higher than the top of the pan to account for any shrinkage during baking.
Refrigerate the tart shell for 30 minutes and preheat the oven to 375.
Next, line the tart shell with aluminum foil and fill with pie weights. Bake for 25 minutes or until the dough is pale gold. Transfer to a wire rack to cool.