Preheat the oven to 375 degrees F.

Roll the dough out into a 13-inch circle and press the dough into a 10-inch fluted pie pan with a removable bottom. Press the dough into the sides of the pan, making sure it is flush with the top of the pan or just slightly over. Prick the dough with a fork and then refrigerate for at least 20 minutes.

Transfer the pan to a baking sheet. Cut a piece of parchement paper into a 15-inch circle and line the pan with the parchment. Fill the tart with pie weights or dried beans and bake for 30 minutes. Carefully, remove the pie weights and parchment and continue to bake for another 15 minutes or until crust is golden brown. Remove from the oven and cool completely. This step may be done one day in advance.

To make the filling, using a standing mixer fitted with the paddle attachment on medium-low speed, beat together the almond paste, sugar and salt until the sugar is fully incorporated. Increase the speed and add the butter, beat until the mixture becomes light and fluffy. Add the eggs one at time and then the vanilla and Amaretto. Scrape down the bowl, add the almond and cake flours and beat until combined.

Spread the filling in the cooled tart shell and top with the apricots, peaches and blackberries. Bake until the frangipane has turned a golden brown and has puffed up about 40 minutes. Let cool for at least 15 minutes before applying the glaze.

To make the glaze combine the peach preserves with 1 tablespoon of water in a small saucepan over medium heat. Stir until the preserves are melted. Brush the tart with the preserves. Cool the tart completely before serving.