In a stand mixer fitted with a paddle attachment, cream the butter until it resembles the texture of mayonnaise. Add the powdered sugar and mix on medium speed until well combined.

Add the vanilla extract and egg and mix to combine. Combine the almond meal and flour. Add the dries in two to three additions. Scrape the bottom of the mixing bowl to ensure the mixture is well combined. Wrap the dough with plastic wrap and refrigerate for two hours or until firm.

Preheat the oven to 375F. Lightly grease 12 small tart tins and set aside on a baking tray.

Place the dough on a lightly floured surface. Roll the dough out to 1/4" thick. Punch out circles 1/2" bigger than your tart tins. Gently press the dough into the corners of the tin. Refrigerate the dough if it starts to get too soft.

Blind bake the tarts by placing a small crumbled piece of parchment on each tin. Fill with baking beans and baking for 10 minutes. Remove the parchment and beans and bake again for another 5-6 minutes until the crust is light golden brown.

Let the tarts cool as you prepare the filling.

Mix together the goat cheese, sour cream, egg, and honey. Set aside.

Slice the apples into quarters. Remove the core and with a very sharp knife, slice very thin layers of apples. Toss with the honey and lemon juice. Microwave the apples for a few seconds just until warm and the apples are flexible.

Fill the tarts with the filling 3/4" of the way up. Create the apple flowers by first creating a cone shape with one apple slice. Start layering the slices around the cone while making sure the leave the larger slices for the outside petals.

Place the flower on the tart. Fill in any open gaps with more apples.

Bake for 10 minutes or until the filling is just set. Let cool and carefully unmold it from the tin.

If your apricot jam is quite thick, thin it out with a touch of water. You want it thin enough to act as a glaze for the apples.Brush the apples with the jam to finish.