Roll the puff pastry into a thin layer and cut into horizontal sheets. With a fork pinch the pastry sheet all over. Bake in a hot oven 200 °C for 15-20 minutes. Next, make the pastry cream. Mix the milk and sugar in a pot and then heat it closely to boiling point. In a separate bowl mix in the yolk, corn flour, water and vanilla. As soon as the milk mixture is heated mix in the egg yolk mixture and mix slowly till you achieve a smooth creamy paste. Allow to cool slightly then carefully pour over the cooked puff pastry. Whilst still warm, arrange over the peeled sliced fruit. Glaze with apricot jam then allow to set completely before serving.