Preheat oven to 375°F (191°C).
In the bowl of a small food processor, pulse together the all-purpose flour, almond flour, the Redpath® Golden Yellow Sugar, and salt.
Sprinkle in the cold, cubed butter. Pulse mixture until it resembles breadcrumbs.
Whisk together egg yolk and vanilla extract. Add mixture to the bowl. Pulse a few times until it just begins to form a ball of dough. If needed, add a teaspoon (5 ml) of cold water to the mixture. Add additional water, a teaspoon (5 ml) at a time if required, until mixture just begins to form a ball of dough.
Form dough into a flat disc. Wrap well in plastic wrap, and place in the fridge to chill; at least 30 minutes.
Cut dough in half. Roll chilled dough to ⅛-inch thickness between 2 sheets of parchment paper, or a lightly floured work surface.
Carefully lift the dough from the parchment paper and place over a 6-inch tart tin with a removable bottom. Gently press the dough into the tart tin and up the sides.
With a rolling pin or the palm of your hand, scrape off the excess dough from the rim. Gently press the dough on the sides of the tart tin so that the dough rises slightly above the rim. This helps with any shrinkage that may occur during baking. With a fork, poke the tart shell all over.
Place tart shell onto a baking sheet and into the freezer to chill and firm up; 15 minutes.
Place a piece of parchment, larger than the tart tin, into the chilled tart shell. Fill with baking weights, dried beans, or uncooked rice.
Place baking sheet into the preheated oven. Bake the tart shell for 10 to 15 minutes, rotating halfway through. Carefully remove parchment paper and weights. Place shell back into the oven and continue baking until golden in colour; 5 to 10 minutes.
Remove from oven and place onto a wire cooling rack. Allow tart shell to cool completely in the tin. Place cooled tart shell into the freezer to chill; at least 15 minutes or until filling has cooled completely.