For the pastry:

6 sheets frozen puff pastry
2 tbs. powdered sugar
rice or beans to “blind bake” the pastry
2 sheets of baking parchment

For the lemon custard:

3/4 cup lemon juice
zest from 3 lemons
1/4 cup water
6 tbs. sugar
3 tbs. corn flour
1 very very small pinch (like the top of a knife) turmeric

for the apricot custard:

1/2 cup dried apricots, cut into small pieces
1/2 cup + 2 tbs. apricot nectar
2 teaspoons corn starch
splash lemon juice

1. Make the apricot and lemon fillings at least 1 hour ahead of time in order for them to cool down.

For the pastry:

1. Place 1 sheet of baking parchment on a cookie sheet.

2. Place the sheets of puff pastry on the baking parchment and put the 2nd sheet of parchment over them.

3. Place a layer of beans or rice on the parchment in order to keep the puff pastry from puffing up.

4. Bake the pastry for 15 minutes in a 220 (C) oven.

5. After 15 minutes, remove the top layer of paper and the beans or rice and continue baking the pastry for another 10 minutes or until lightly golden brown.

6. Remove from the oven and allow to cool down

For the lemon custard:

1. Put the lemon juice in a small pan.

2. Mix the water with the corn starch until the cornstarch is dissolved.

3. Add this to the lemon juice.

4. Add the sugar to the juice and the turmeric and zest.

5. Turn the heat on and begin stirring.

6. Stir constantly until the mixture has thickened (about 5-6 minutes).

7. Remove from the heat, pour into a bowl and allow to cool in he refrigerator.

For the apricot custard:

1. Place the apricot pieces, nectar and lemon juice in a small saucepan.

2. Cook on a gentle heat until the apricots are very soft.

3. Puree the mixture in a blender and return to the saucepan.

4. Using about 2-3 tablespoons of apricot nectar, mix the cornstarch until it is dissolved.

5. Add the cornstarch mixture to the apricots and heat until the apricot mixture becomes thick.

6. Remove from the heat and pour into a bow.

7. Place the bowl in the refrigerator to cool.