Heat oven to 400F. Unfold the thawed puff pastry on a lightly floured surface. Cut into 6 equal rectangles, about 4x5 inches each. Transfer to a parchment-lined baking sheet. Score a 0.5-inch border around each rectangle with a sharp knife, cutting halfway through the dough. Prick the center area all over with a fork to prevent puffing.

Brush the borders with egg wash and sprinkle lightly with sugar. Bake for 12-15 minutes until deep golden brown and puffed. The centers should look dry and slightly sunken. Cool completely on the pan, about 15 minutes. The centers will flatten more as they cool, creating perfect wells for filling.

In a medium bowl, whisk together the Greek yogurt, mascarpone, honey, lemon zest, and vanilla until smooth and slightly thickened, about 1 minute. The mixture should hold soft peaks. Refrigerate until ready to use.

Gently press down the centers of the cooled pastry shells if needed. Divide the yogurt cream among the shells, spreading to the scored border. Arrange strawberries, blueberries, and raspberries artfully over the cream.

Warm the apricot jam with 1 teaspoon water in a small microwave-safe bowl for 15 seconds until loose. Brush lightly over the fruit for a beautiful sheen. Serve immediately or refrigerate up to 2 hours.