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Preheat oven to 400°F. Lightly coat a 9-inch removable-bottom tart
pan with cooking spray.
Combine almonds and sugar in a food processor; pulse until the
almonds are finely ground and incorporated with the sugar. Set
aside 1/2 cup of the mixture.
Add 1 1/3 cups flour and salt to the remaining sugar mixture and
pulse briefly to blend. With the motor running, add butter a few
pieces at a time until well incorporated.
Stir egg yolk, vanilla and almond extracts together in a small bowl
until blended. With the motor running, add to the processor and
pulse until the mixture begins to clump and form a dough, about 1
minute (the mixture will look like crumbly sand). Set aside 1/3 cup
of the mixture for the topping.
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