Process flour, sugar and ground almonds with butter until combined. Add egg yolk and process until ingredients just come together. Knead dough on floured surface until smooth, enclose with plastic wrap, refrigerate 30 minutes.
Grease four 10cm (4-inch) round loose-based fluted flan tins. Divide pastry into four portions. Roll each portion between sheets of baking paper until large enough to line tins. Lift pastry into tins, press into base and side, trim edge. Cover, refrigerate 1 hour.
Preheat oven to 200°C (180°C fan forced).
Place tins on oven tray, line each pastry case with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake about 7 minutes or until browned lightly. Cool.
Reduce oven to 180°C (160°C fan forced).
Make filling. Combine ingredients in medium bowl. Spoon into pastry cases.