Preheat the oven to 200°C and place a baking sheet inside to heat.
Combine the flour and butter in a food processor or bowl until the mixture resembles breadcrumbs.
Stir in icing sugar, orange zest, and beaten egg to form a dough.
Wrap the dough and chill in the fridge for 10-15 minutes until firm.
Roll the pastry between sheets of greaseproof paper to a thickness of 1-2mm.
Cut 12 rounds using an 8cm cutter and line the muffin tin.
Prick the base of each pastry case with a fork.
Mix the mincemeat with chopped apricots and divide among the pastry cases.
Top each tart with the grated marzipan.
Bake on the hot sheet for 12-15 minutes until golden-brown.
Dust with icing sugar and serve warm.