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1
Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped.
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2
Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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3
Add yolk and extracts and pulse just until mixture begins to clump.
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4
Turn out dough onto a lightly floured surface and divide into 4 portions.
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5
With heel of your hand, smear each portion once or twice with a forward motion to distribute fat.
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6
Gather dough together into a ball with scraper and transfer to tart pan.
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7
Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim).
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8
Chill until firm, about 30 minutes.
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9
Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
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10
Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined.
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11
Chill, covered, until ready to use.
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12
Put oven rack in middle position and preheat oven to 375F.
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13
Line tart shell with foil and fill with pie weights.
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14
Bake until side is set and edge is pale golden, 18 to 20 minutes.
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15
Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more.
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16
Cool completely in pan on a rack, about 15 minutes.
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17
Reduce oven temperature to 350F.
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18
Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell.
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19
Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling).
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20
Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes.
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21
Cool tart completely in pan on rack.
