This recipe for homemade tart shells can be made ahead and stored for 5 days for later use.
Beat together sugar and butter, until light and fluffy. Add in egg, and beat till smooth. On low speed gradually add ground almonds and flour, and mix till its just combined. Form a ball with dough cover and place in refrigerator for an hour.
Preheat oven to 350 degrees F.
Roll out chilled dough and line 4 inch tart shell pans.
Bake for 15 to 20 minutes, or until golden brown. If they start to get air bubbles poke with a fork to let out steam. Let cool, once cool enough to touch turn tart shells out and let cool completely on a wire rack.