First, in the bowl of your stand mixer, mix the room temperature butter and powdered sugar with the paddle attachment. Mix until it is smooth.
Then, add in the almond flour and continue to mix it until it is combined.
Next, add in the eggs, vanilla bean seeds, and the all-purpose flour. Mix the batter until all of the ingredients are smooth and thoroughly combined.
Wrap the dough neatly in plastic wrap, and then place it in the refrigerator for 4 hours.
After the dough has chilled in the refrigerator, on a lightly floured surface, roll the tart dough out until it is about 1/8” thick.
Use a 5" circle cutter to cut out your tart shells.
Next, gently place the dough inside the tart ring by pressing the bottom down to the corners of the ring and while pressing gently onto the sides of the ring. Then, use a paring knife to trim the excess off the top edge of the ring.
Check the bottom of the ring to see that the bottom edge has been pressed flush. If the dough is getting too warm and sticky to handle, place it back in the fridge to firm it up.
Run your finger around the edge of the tart shell to get a nice even seal on the shell.
After that, use a fork to gently dock the bottom of the tart shells to avoid large bubbles forming when baking.
Once you have filled all of the rings, place them in the freezer for an hour.
Finally, bake the tart shells at 360ºF (182ºC) until they are dark golden brown.