In a medium bowl, sift together flour, powdered sugar, and baking powder.
Cut in butter with a pastry blender or fork until mixture resembles corn meal.
Mix in egg and yolk, working until it forms a rough dough.
Add almond flour and knead until it forms a smooth dough.
On a piece of parchment paper, roll dough out to 1/4" thickness.
Place in a 9-inch tart pan, fitting dough evenly down into pan.
Press bottom and sides lightly to ensure dough is filling whole pan.
Using a sharp knife, or the edge of the pan, trim excess crust.
Prick dough all over the bottom with a fork.
Cover with plastic wrap and refrigerate for at least 30 minutes.
While dough is chilling, preheat oven to 350 degrees.
Remove dough from refrigerator and bake for 12 minutes, just until it's starting to brown on the edges.
Remove from oven and allow to cool.