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1. Crust: Combine flour & butter, add sugar, yolk, water; form dough, chill. Roll to 3 mm, fit into 9‑inch tart pan, dock.
2. Blind‑Bake: 180 °C (350 °F) with parchment + beans, 12 min. Remove weight, bake 5 min more until lightly golden.
3. Filling: Whisk lemon zest, juice, sugar, egg yolks. Heat cream to just below boil, temper into lemon mixture. Add thyme & ginger; return to low heat, stir until thickened (≈5 min).
4. Bake: Pour into crust, bake 150 °C (300 °F) 20 min until set but still wobbling in centre.
5. Glaze & Garnish: Warm apricot glaze, brush top, add thyme sprig. Cool 1 hr before serving.

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