Anton Edelmann, maitre chef des cuisines at the Savoy in London, serves these tartlets at afternoon tea.
On a lightly floured surface, roll out pastry to 1/16-inch thickness. Cut dough into six 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.
Preheat oven to 400 degrees. 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 passion fruit 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.