Preheat the oven to 325 degrees. Butter the tart pan well.

Cream the butter and sugar until fluffy, then beat in vanilla.

Add the flour, almond flour, corn starch and salt, and mix just until well incorporated.

Pat evenly into the tart pan - if the dough is sticking to your fingers, wet them.

Spread the almonds over the top and press in lightly.

Use a fork or chopstick to make holes a couple inches apart all over the top. Sprinkle on the sugar.

Bake for about 25 to 30 minutes, until puffed and browned.

Cool on a rack for about 10 minutes and remove carefully from the pan.

Cut into wedges to serve. Store tightly covered for up to a week at room temperature, or longer in the refrigerator.