For the Pastry
- 3 cups all purpose flour
- 2 tablespoons sugar
- 1 scant teaspoon salt
- 1/2 cup plus 6 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small cubes
- 1/4 cup vegetable shortening, I prefer nonhydrogenated
- 1 large egg yolk, white reserved
- 2 tablespoons (or more) ice water
For the Filling
- 1/3 cup passion fruit juice/pulp, seedless, unsweetened
- 1/2 cup granulated sugar
- pinch of salt
- 3 egg yolks
- 8 tablespoons (1 stick) butter, cold, cut into pieces
For the Glaze
- 1/2 cup powdered sugar,
- 2 tablespoons passionfruit juice/pulp (seedless)
- 1 tablespoon melted butter
- pinch of salt
Make the Dough
- Combine the flour, sugar and salt in a bowl and whisk together. Use a pastry cutter or your fingers to cut the butter and shortening into the flour until they become pieces the size of peas.
- Add in the egg yolk and water, adding more water one tablespoon at a time until the dough JUST comes together. Be very careful not to overmix the dough. As soon as it comes together, don’t knead it any further.
- Divide the dough in two, form it into rectangular pieces, wrap and chill in the refrigerator for at least 30 minutes and up to over night.
Make the filling
- Combine the passion fruit juice, sugar, salt and egg yolks in a medium saucepan and whisk to combine. Set the pan on the stove over medium low heat, and use a rubber spatula to continuously stir until the mixture thickens enough to coat the back of a spoon. Remove from the heat and stir in the butter until melted and fully incorporated. Strain through a fine mesh sieve to remove any pieces of egg that may have curdled. Cover and chill to room temperature (or cooler) before proceeding with the recipe.
Assemble the pop tarts
- Roll out each rectangle of dough on a lightly floured surface to about 14″ wide and 18″ long. Trim the excess to square off any uneven edges and then cut 16 even rectangles out of each – 4 long x 4 wide.
- Divide the passion fruit curd evenly among half of the pastry rectangles by placing a dollop in the center of each. Use a fork or knife to create some vents in the remaining 16 pieces of pastry.
- Whisk the reserved egg white with a teaspoon of water until it’s broken up. Working one at a time, brush the edges of each vented pastry rectangle and place over top of one with filling. Press down on the edges, then use the tines of a fork to press down, making sure it’s fully sealed. Place on a parchment lined baking sheet (you will need two or more to make all 16) and repeat with the rest.
- When all pastries are finished, place the sheet pans in the freezer while you preheat the oven to 425 degrees. When the oven is preheated, remove the pans and brush with the remaining egg white.
- Bake for about 25 minutes, or until golden brown. While the pastries bake, make the glaze by combining 1/2 cup powdered sugar with 2 tablespoons passionfruit juice, 1 tablespoon melted butter and a pinch of salt. Whisk together until smooth, then set aside.
- Remove pastries from the oven and allow to cool for at least 20 minutes. Drizzle with the glaze, then allow to cool for at least another 10 minutes to allow the glaze to set.