Preheat the oven to 180°C.
Rinse the apricots, cut in half and discard the pits. Remove the thyme leaves from the branches.
In a mixing bowl, combine the egg, ground almonds, powdered sugar and softened butter.
Cut the pastry to fit the mini-tart pans, add the ground almond mixture and then 4 apricot halves in a rose pattern, the cut side facing up.
Drizzle with honey and add a few thyme leaves. Bake for about 20 min.
Remove from oven and let cool, then unmould.
As a variation, replace the almond mixture with apricot jam.