special equipment: 9" tart pan with removable bottom
Preheat the oven to 450°.
Roll out the pie crust to about 10 1/2-11" and carefully fit it into the tart pan, pressing the bottom and sides firmly. Use a fork to prick the bottom of the pastry so that it doesn't bubble up during the par baking. Place in the hot oven and bake for 10-11 minutes or until lightly browned. (Note, if you're oven has hot spots be sure to rotate the pan so it doesn't get too dark on one side.
After removing the pastry, reduce the oven temperature to 375°.
Place the almonds in a mini prep food processor and pulse several times until the almonds are finely chopped, but not ground to powder. Set aside.
Assemble an ice bath by filling a large bowl with equal part ice and water, set aside. Bring a saucepan of water to a boil and add 2-3 apricots, simmer for 20 seconds and transfer immediately to the ice bath to cool. Continue with the rest of the apricots. Peel the apricots with a sharp paring knife, slice in half and remove the pits. Set aside.
Spread the apricot jam evenly in the bottom of the tart shell. Sprinkle with the almonds and arrange the apricot halves, cut side down over the almonds. Sprinkle evenly with the sugar and dot with bits of butter.
Bake until apricots are tender about 50 minutes to one hour. Cool on a rack.