Change this recipe according to the season. You could replace the mascarpone cheese with whipped cream.
Preheat the oven to 450 °F. Unfold the puff pastry and cut little rounds of dough using a cookie cutter. Place the rounds on a baking sheet covered with baking paper.
Using a fork, prick the surface of the dough. Mix the egg yolk with a little water or milk and brush onto the dough.
Cook 10 minute until golden. Let cool.
Whip the mascarpone with the lemon zest and icing sugar 3 minutes.
Spread the mascarpone on each tartlet and add the fruits.