1. Preheat the oven to 375 degrees F.

2. Pulse the almonds in a food processor until very finely ground. Add the honey, butter, egg yolk, and vanilla and pulse until smooth.

3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and spread the almond cream over the pastry, leaving a 1/4 inch border. Arrange the apricots over the cream and then drizzle with honey. Brush the edges of the pastry with melted butter. Transfer to the oven and bake for 25-30 minutes or until golden brown. It is OK if the edges get dark.

4. Meanwhile, whip the mascarpone and cream together until stiff peaks form.

5. Allow the tart to cool slightly and then serve dolloped with whipped cream and topped with fresh strawberries and a dusting of powdered sugar, if desired.