In a medium bowl combine the all purpose flour, almond flour and salt; set aside
In mixing bowl with paddle attachment, cream together the butter, light brown sugar, vanilla extract and almond extract
Add dry ingredients into the butter mixture and mix until flour is combined but the dough is still crumbly
Remove the dough from the mixing bowl onto a floured surface and lightly knead the dough into smooth ball
Wrap the dough in plastic wrap and refrigerate for 1 hour
Once the dough has chilled, preheat the oven to 350 degrees F
Between two pieces of parchment paper, roll the dough out to ⅛ inch thick and approximately 12 inches round
Remove the top parchment paper and flip the dough into a tart pan with a removable bottom
Press the dough to form the shape of the tart pan; if any of the dough breaks, press it back together
Using a fork, prick holes into the bottom of the tart shell to prevent the dough from puffing up
Pre-bake the Almond Shortbread Crust for 10-12 minutes or until a light golden color
Remove the tart shell from the oven and allow it to cool while preparing the filling