Take your refrigerated pie crusts out of the package and let them sit at room temperature for about 15 minutes. Gently unroll one of the pie crusts and place it in a 9-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides of the pan. Trim off any excess dough hanging over the edges.

In a medium bowl, whisk together the almond flour, sugar, and salt. In a separate bowl, whisk together the melted butter, egg, and almond extract. Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the almond filling into the prepared crust, spreading it evenly with a spatula. Gently place the fresh blackberries on top of the almond filling in a single layer.

Preheat your oven to 375°F (190°C). Place the Blackberry Almond Tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the almond filling is set.

In a small saucepan, combine the apricot preserves and water. Heat over low heat, stirring constantly, until the preserves are melted and smooth. Remove from heat and set aside.

Once the Blackberry Almond Tart is out of the oven, let it cool slightly for about 10 minutes. While it’s still warm, brush the apricot glaze evenly over the blackberries. Sprinkle some sliced almonds around the edge of the tart for an extra touch of elegance. Let the tart cool completely in the pan on a wire rack before serving.