Preheat your oven to 400°F (200°C). Lightly grease a standard 6-cup muffin tin or line a baking sheet with parchment paper.

Unroll the thawed puff pastry sheet on a lightly floured surface. Use a biscuit cutter or knife to cut out 6 equal squares, slightly larger than the diameter of your muffin cups if using a tin.

Gently press each pastry square into the cups of the muffin tin, allowing the edges to jut up slightly, forming a tart shell. If using a baking sheet, place the squares on the sheet.

In a small bowl, whisk together 1/4 cup of honey, lemon juice, cinnamon, and melted butter. Place two apricot halves (cut side up) into each pastry shell.

Spoon the honey mixture evenly over the arranged apricots in each tart. Sprinkle the tops evenly with turbinado sugar.

Bake for 18-22 minutes, or until the pastry is golden brown and puffed, and the fruit is tender.

Remove from the oven and immediately brush the tops of the warm apricots with a little extra honey for a shiny glaze. Let cool in the tin for 5 minutes before carefully removing. Garnish with toasted almonds, if desired, before serving warm or at room temperature.