In a large bowl, combine flour, sugar, and salt. Add cold butter cubes. Use your fingertips or a pastry cutter to mix until it looks like coarse breadcrumbs.

Add the egg yolk and cold water, one tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for 30 minutes.

Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to about 3mm thickness.

Place it in a 23cm tart pan, pressing gently into the corners. Trim the excess dough, prick the bottom with a fork, and line it with parchment paper.

Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment, then bake for another 10-12 minutes until golden. Cool completely.

In a medium bowl, whip the cold heavy cream to soft peaks.

In another bowl, beat the room-temperature mascarpone with honey, vanilla extract, and lemon zest until smooth.

Gently fold the whipped cream into the mascarpone mixture in three additions.

Spread the mascarpone filling evenly into the cooled tart shell.

Arrange the berries from the outer edge inward. Slice larger strawberries to create flat surfaces that sit nicely against the cream.

Warm the apricot jam with a little water until it becomes liquid. Strain to remove any chunks, then brush this glaze over the berries.

Tuck a few small mint leaves between the berries. Refrigerate for at least 30 minutes before serving.