Preheat the oven to 170c and grease three small fluted tart tins.
Unroll the pastry and, using a saucer slightly larger than the circumference of the tart tins, cut out three circles of pastry. Lay the circles of pastry over the tart tins and gently push the pastry into the corners of the tins using a ball of excess pastry dunked in flour (its much softer than your fingers and takes on the shape of the fluted sides). Trim off the excess pastry leaving a slight overhang and place in the freezer for ten minutes.
Once chilled, line with baking parchment and fill each tin with baking beads or dried beans. Place on a baking tray and bake for 15 minutes. While baking, prepare the frangipane filling.
In the bowl of a stand mixer fitted with the whisk attachment, whip the aquafaba until it is glossy and forms ribbons when spooned (about 10 minutes on high speed). Add the sugar, oil and almond extract and whisk again briefly to combine. Remove the bowl and fold in the flour and ground almonds until completely combined. The mix will be a very thick paste at this stage. Add the soy milk and mix to thin out the frangipane. Set aside.
Using a sharp knife, slice the apricots around their circumference, twist apart the two halves and remove the stone. Chop each half into a quarter and set aside.
Once the tart cases have blind baked, remove them from the oven, take out the baking beads and parchment. Divide the frangipane between the three cases evenly. Top with three quarters of apricot per tart, pushing each quarter down into the frangipane slightly. Using tin foil, cover all the exposed edges of pastry to prevent burning. Finally, sprinkle each tart with the ground cardamom and return to the oven for 25 minutes or until the frangipane is nicely puffed and gently browned on top.
Once baked, remove the tarts from the oven and allow to cool for around 20 minutes. While cooling, make the glaze by combining the jam and water in a small saucepan over a low heat. If your jam has pieces of fruit in, sieve these out once the glaze is warm and runny.
Once the tarts are cooled, dip a pastry brush into the warm glaze and paint the frangipane and fruit of each tart. Remove the tart tins and serve.