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Mix flour, powdered sugar, and salt in a bowl. Add the cold butter cubes and work into a crumbly mixture.
Add the egg yolk and water, knead into a smooth dough. Wrap in cling film and chill for 30 minutes.
Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface, cut circles, and line tartlet molds. Prick the bases with a fork.
Blind bake the tartlet bases for 10 minutes using baking paper and weights, then remove the paper and bake for 5 more minutes.
Cream together cream cheese (or quark) and sugar. Add the egg, vanilla extract, and cornstarch, mixing until smooth.
Spread 1 tsp apricot jam on each pre-baked base. Pour the cheesecake filling into the tartlets.
Place three apricot halves on top of each tartlet and sprinkle with almond flakes.
Bake for 25–30 minutes until the filling sets slightly but remains wobbly.
Cool completely, then dust with powdered sugar.