Preheat oven to 350
Par-bake the mini tart shells for seven minutes.
For the filling, melt butter in a small aluminum sauce pot and cook until the butter begins to brown. Stir in preserves, honey, vanilla, and dried apricots. Remove mixture from heat.
In a separate bowl, combine egg and flour and beat until smooth. Slowly add the hot butter mixture, stirring constantly. Fill the tart shell and bake 12 minutes.
Cool and serve topped with Chantilly Cream.