1. Wash the fruit thoroughly and dry it
2. Roll out the puff pastry
3. Create many discs with 6mm diameter moulds.
4. Transfer 6 of them to a baking tray lined with baking paper.
5. To obtain the frame, use a smaller mold on the remaining discs
6. Brush the edges of the 6 discs with the egg yolk, beaten with the sugar.
7. Overlap 3 frames on each disc, brushing them each time with the previously beaten egg to fix them and make them puff up.
8. Prick the centre of the base with a fork to ensure that, unlike the frame, it does not swell during cooking
9. Bake at 180° for about 20 minutes until golden.
10. Once cooked, leave to cool
11. Brush the edge with honey, fill each base with lemon cream, a level teaspoon of late mandarin jam and decorate with fruit.
12. Sprinkle with icing sugar