On a lightly floured surface, roll out pastry to 1/16-inch thickness. Cut dough into 6 (4 1/2-inch circles); place each circle in a 2 1/2-inch cocktail sauce cup. Using fingers, press dough into cup, and trim dough flush with edges. Refrigerate until chilled, about 30 minutes. Heat oven to 400 degrees F. Remove shells from refrigerator, and prick chilled shells several times with a fork. Line shells with parchment paper; fill with pie weights or dried beans. Transfer shells to oven; bake until edges begin to turn light golden brown, 15 to 18 minutes. Transfer to a wire rack to cool. Remove parchment paper and pie weights. Stir passionfruit juice into pastry cream, and divide evenly among tartlets. Arrange fruit decoratively on top. Brush tops with apricot jam and sprinkle edges with pistachios. Decorate with mint sprigs.
By hand, work together 1 pound plus 4 tablespoons of the butter with 1 1/4 cups of the flour on a cool surface. When well mixed, form this butter paste into a block, wrap in plastic wrap and refrigerate. Rub the remaining butter into the remaining flour with the salt until the mixture resembles fine bread crumbs. Add 1 cup plus 3 tablespoons water and lemon juice to form a dough, and mix until smooth and elastic. Shape the dough into a ball, then cut a cross in the top to 1/3 of the depth. Open out the points of the cross and roll out each 1 to a square 5 by 5-inches, 1/4-inch-thick. Remove the butter block from refrigerator, and place in the center of the dough. Fold the flaps over, folding counter clockwise and ensuring that the edges are well sealed. Roll out the dough into a 12 by 24-inch rectangle. Fold the short sides to meet in the middle, then fold in half like a book to form 4 equal layers; this is called a double turn. Cover with a damp cloth and leave to rest in the refrigerator for at least 30 minutes. Repeat to give the dough 4 more double turns, resting in the refrigerator each time, then leave the dough covered in the refrigerator to rest, preferably overnight before using. Freeze for future use. Yield: about 3 1/2 pounds
Place the milk, vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat. In a medium bowl, whisk together egg yolk and sugar until pale and creamy. Add flour and mix to a smooth paste. Add half of the boiling milk, and mix well. Return mixture to pan with remaining milk, stirring to mix well. Boil for 1 minute until thickened, stirring constantly. Pass through a fine sieve. Store refrigerated in an airtight container for up to 3 days. Yield: about 1 cup
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