Jammin’ Pop Tarts from the Farmer & Chef Asheville cookbook were our inspiration for these sweet and savory appetizer-size tarts. Each recipe of pastry dough uses one of the filling recipes; for larger parties, make two or three batches of the dough to serve a variety. To make ahead, prepare and refrigerate pastry dough and desired filling as directed. Bring to room temperature, assemble, and bake up to 6 hours before guests arrive. The pastries are tasty at room temperature or warmed in the oven.

PASTRY DOUGH

1 large egg

2 tablespoons milk or half-and-half

2 cups (8½ ounces) all-purpose flour

1 tablespoon confectioners’ sugar

1 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into pats

1 to 2 tablespoons ice water, as needed

Beat egg in a small bowl; whisk in the milk. Whisk the flour, confectioners’ sugar, and salt in a large bowl. Work in the butter with a pastry blender or two forks until no lumps of butter remain that are larger than small peas. Drizzle the beaten egg mixture over the flour mixture and mix with a fork until the dry ingredients are moistened and the dough holds together. If the dough is still dry and crumbly, sprinkle the ice water over the dough, one tablespoon at a time, and toss well. Divide the dough in half and shape each into a smooth rectangle. Wrap each half in plastic wrap and refrigerate for up to 2 days.

Roll out the dough: Remove the dough from the refrigerator and let soften, 20 to 30 minutes. Put one of the dough halves between two pieces of floured parchment paper, dusting the dough with additional flour to keep it from sticking, if necessary. Roll out into a ⅛-inch-thick rectangular shape large enough to trim to a 7 x 12-inch rectangle. Use a ruler to cut it into 12 (2 1¼ x 3-inch) rectangles. Place the parchment sheet with dough rectangles on a baking sheet and refrigerate. Repeat with the other dough half and stack on the baking sheet. Cover and refrigerate up to 1 day ahead of using. (If desired, wrap and refrigerate the dough scraps to re-roll and cut out more rectangles.)

PEAR GINGER POP TARTS

Makes 12

⅓ pound firm, ripe pears

1 tablespoon fresh lemon juice

½ cup sugar

2 tablespoons minced candied ginger

1 recipe Pastry Dough rectangles (recipe above)

1 egg, beaten

Peel pears and lengthwise into quarters around the cores. (Discard cores.) Using a mandolin or sharp knife, cut pears crosswise into very thin slices. Toss with lemon juice in a saucepan; stir in the sugar and 2 tablespoons candied ginger. Bring to a simmer over medium heat, stirring until the sugar melts. Reduce heat to low and continue cooking, without stirring, until liquid is reduced and syrupy, about 10 to 15 minutes. Let cool.

To assemble, remove Pastry Dough rectangles from refrigerator; brush tops of dough rectangles with some of the beaten egg. Spoon a heaping tablespoon pear mixture in center of 6 of the pastry dough rectangles. Invert another dough rectangle over the filling, beaten egg side down; press edges together and crimp edges with tines of a fork. Prick tops with a fork.

Transfer to a baking sheet lined with new piece of parchment paper and refrigerate 30 minutes and up to 1 day before baking. Repeat with remaining filling and dough rectangles. Preheat oven to 350°. Bake pop tarts until lightly browned at edges and slightly puffed, about 25 minutes.

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