Preheat the oven to 375 degrees.
On a lightly floured surface, roll dough to a 12-inch round.
Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides.
Cut off excess dough by rolling your rolling pin across the edge of the tart pan.
Place prepared tart pan on a rimmed cookie sheet and bake in preheated oven for 5 minutes.
In a food processor pulse almond and sugar until finely ground.
Add butter, egg, flour, salt and almond extract and process until well combined.
In the bottom of your tart shell spread 1/4 cup apricot jam.