Wash the lemon thoroughly, grate dry and peel the peel as a spiral with a peeler. Put 200 g sugar, flour, egg yolks, cream and salt in a wide saucepan. Mix very well with the whisk of the hand mixer, no lumps should form. Add lemon zest. Bring to the boil briefly over medium heat while stirring and allow to thicken. Remove from the stove and let cool off.
Place puff pastry slices next to each other on the work surface. Allow to thaw at room temperature for approx. 12 minutes. In the meantime, caramelise 50 g sugar in a small pot. Deglaze with port wine, bring to the boil and simmer at medium heat for about 6 minutes. Remove from the heat and let it cool down.
Place the puff pastry slices on top of each other again. Press firmly. Roll out to a rectangle (14 x 24 cm) on a working surface sprinkled with flour. Roll up firmly from the short side. Now form into a roll with wet hands until it is about 4.5 cm Ø. Cut the roll into 12 slices (each approx. 1.5 cm wide).
Grease a muffin tray (12 troughs) well and dust with flour. Place one slice in each trough. Rinse hands with cold water and press the dough flat with your fingers or thumbs to form a pastry plate. Then pull the dough up to the edge of the ramekins and press it down firmly. The dough must be pressed from the inside out and should be evenly thick.
Spread the cream evenly in the dough troughs and bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 10-12 minutes on the middle shelf. In the meantime, wash and clean the strawberries and, depending on their size, halve or quarter them. Wash and halve the apricots, remove stones and cut the flesh into slices.
Take Natas out of the oven, put it on a cake rack and let it cool down. Remove from the troughs and let it cool down on the cake rack. Dust with icing sugar and serve with fruit salad. Decorate with mint.