I found this recipe on the Thermomix community recipe site and it worked really well.
3og white sugar,
30 g almonds. Blanched or raw with skin on. I used raw with skin on
210g plain flour
130 g cold unsalted butter, cut into cubes
1 medium egg yolk.
2 tablespoons of chilled water.
Put sugar and almonds in TM bowl and mill 10 sec speed 10. Scrape down sides.
Add flour,salt and butter. Process for 6 seconds speed 6 until resembles bread crumbs.
Add egg yolk and water. Turn to closed lid position and knead on interval speed for 20 to 30 seconds.
Turn on to lightly floured Thermomat or flat surface, gently knead to a ball and cover in plastic or Thermomat and put in fridge for at least 30 mins.
Turn onto lightly floured Thermomat or surface and gently knead just to soften before rolling flat with rolling pin to fit tart tin. Move dough to allow it to be flattened evenly and frequently lightly dust surface to prevent sticking.
Put into tart tin and press down at side corners to prevent sides of pastry shrinking in oven.
Cover with baking paper and rice or baking weights and bake in a 160 degree fan forced or 180 conventional oven for 10 mins. Remove paper and rice/weights and cook for a further 10 mins or until side are slightly golden brown and base is dry, ie not moist.
Check out my post on Pate Sucree, it has some more pastry baking tips!