Make and Bake the Mini Tart Shells:

1. Add the flour, almond flour, powdered sugar, and salt to the bowl of a food processor and pulse until combined. Add in the softened butter and pulse 5 to 7 times, or until the butter is broken down into tiny pebbles.
2. With the motor running, add in the egg and let the dough process until it forms a cohesive ball around the blade, about 1 minute.
3. Remove the tart pastry from the processor, wrap it in plastic wrap, then chill for a minimum of 30 minutes or up to two days.
4. Roll out the chilled pastry on a lightly floured work surface to ⅛ to ¼-inch thickness. Using a circle cutter 1-½ inches larger than the diameter of your mini tartlet pans, cut out rounds of dough. (See note about mini tart pans.)
5. Line the mini tartlet pans with the circles of pastry, taking care to press the pastry into the sides and the bottoms of each tin. Chill the mini tart shells in the refrigerator for 15 minutes.
6. Meanwhile, preheat the oven to 375ºF and place an oven rack in the lower-middle part of the oven.
7. Once chilled, line each tart shell with a small, round piece of parchment paper or a muffin liner. Fill each tart shell with pie weights (I recommend dry rice or beans or lentils), making sure to push the pie weights to the edges.
8. Bake the tart shells for 12 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return the shells to the oven and bake for an additional 5-8 minutes, or until the pastry is fully cooked through. Transfer to a wire rack to cool completely until ready to use. This can be done up to one day ahead of time.

Make the Mascarpone Cream:

1. Using an electric mixer fitted with the whisk attachment, whip the mascarpone, powdered sugar, and vanilla extract on medium speed until completely smooth, about 2 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
2. With the mixer running, slowly add in the cream. Once added, stop and scrape down the sides of the bowl to ensure no mascarpone is stuck to the bottom of the bowl. Whip on medium speed until the cream is thickened to stiff peaks.
3. For easy assembly, transfer the cream to a piping bag (this is optional).

Assemble:

1. Pipe the cream into the baked tart shells (or use a scoop).
2. Place the fresh fruit on top of the cream, arranging as desired.
3. In a small pot, combine the apricot preserves and 1 tablespoon of water. Cook over low heat until melted, 2 to 3 minutes. Strain the mixture through a fine-mesh strainer into a small bowl. Set aside any preserves left in the strainer for another use. If the mixture is very thick, add additional water, 1 tablespoon at a time, until it’s the viscosity of heavy cream. 
4. Using a pastry brush, brush a light coating of the apricot glaze onto the fruit.
5. Refrigerate the tarts until ready to serve. Serve within 1 day.