I use my pie dough recipe for these pop tarts. Click the link for full instructions on how to make the perfect pie crust. You can also use puff pastry rolled thin. Sift the flour and salt in to a medium bowl.
Add the shortening and use a pastry cutter or two butter knives to cut into flour until very fine, like large grains of sand. Don't add the lard/second amount of shortening yet. Place the flour mixture in the refridgerator and make the pop tart filling.
Cut the apricots in half and remove the pit. Dice apricots and set aside.
Place the water and corn starch to a small saucepan on low heat. Whisk until combined. Add the apricot jam and diced apricots and bring to a boil and then reduce to a simmer, stirring constantly for 2 minutes.
Remove from the heat and allow to cool. Add the cinnamon and stir until combined.
Preheat the oven to 375 degrees.
Remove the flour mixture from the fridge and add the lard and cut in coarsely or until the size of small peas. You should not see any large chunks of lard or shortening.
Add the cold water a little bit at a time. Mush dough with hands until mixed thoroughly, and no more than that. You don’t want to handle pie dough any more than you have to. Bring the dough together into a ball.
Place the dough on a floured board and roll out into a large rectangle and about 1/8 inch thick. Using a ruler and a sharp knife, cut into 3 x 4 inch rectangles. You should get about 18 - 20 rectangles.
Place the rectangles on a baking sheet lined with parchment paper and place in the fridge for 5-10 minutes.
Remove the rectangles from the fridge and match up in pairs. Brush the edges with egg wash and then add a tablespoon of apricot jam in the center.
Place the secong rectangle on top and press down the edges. Use a fork the press down the edges ensuring there are no air bubbles. Using a sharp knife, pierce a couple small slits on the top for ventilation.
Bake for 30 minutes or until browned on the edges. Remove from the oven and allow to cool completely.