Keep ready a 5-inch round lid or cut out a 5-inch cardboard circle. Line a baking tray with parchment (baking) paper.

On a lightly floured cold surface, roll out the puff pastry dough into a 10x15-inch sheet. Starting from one corner cut six 5-inch circles. Place the circles on the prepared tray, cover and refrigerate for 20-25 minutes.

Leaving 1-inch edge, carefully cut out circles from three 5-inch circles to get three rings. Now, pierce the three 5-inch circles a few times with a fork. Brush the edges with the egg wash and place the rings on the circles, to form three tart shells. With the back of a knife, press the ring a few times to seal it with the base circle. Cover the tray and refrigerate for 30 minutes.

Preheat the oven to 190°C/375°F. Brush the rings with egg wash and sprinkle the sugar. Bake the shells until golden brown, about 20-25 minutes. Transfer the shells to a wire rack and let cool completely, about 30 minutes. Store in an airtight container for up to a week or process further.

Whip the heavy cream with powdered sugar and vanilla essence to form stiff peaks. Spread a third of the cream within the rim of the puff shell. Arrange strawberry slices starting from the outside and fill the center with blue berries. Gently brush the fruits with warm apricot glaze and refrigerate for at least 1 hour up to 3-4 hours and serve.

Variations: Pastry: Do not pierce the sheets. Refrigerate and bake as directed in the recipe. When ready to use, split the sheets into two layers by slicing through the center with a serrated knife. Thus, you will get twenty-four 4X3-inch rectangles. Fill as directed.
Filling: Try thick custard or sweetened-curd in place of whipped cream and different berries in place of strawberries.