Heat apricot jam until it starts to bubble. Don't let it cook too long or it will become sticky and hard.

Using a pastry brush, brush a thin layer of the apricot jam on the insides of the tartlet shells. This prevents them from getting soggy after the filling is put in.

Spoon about a teaspoon of Lemon Curd into the jam-painted tartlet shells

Pipe or spoon the Lemon Mascarpone Cream to fill the tartlets.

Top with berries.