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9. Cover the bottoms of the tart shells with almonds (about 1 teaspoon per shell). Spoon caramel filling into the shells, filling each almost to the top. Sprinkle with almonds and fleur de sel. Refrigerate until ready to serve, up to 3 hours.

shoofly pie

MAKES ONE 9-INCH PIE

1 disk Martha’s Perfect Pâte Brisée (Basics)

1 cup all-purpose flour, plus more for the work surface

½ cup packed light-brown sugar

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

Salt

6 tablespoons cold unsalted butter, cut into ½-inch pieces

1 cup boiling water

½ cup unsulfured molasses

½ cup light corn syrup

1 teaspoon baking soda

1 large egg, lightly beaten

1. Roll out the dough on a lightly floured work surface to 1/8 inch thick. Fit the dough into a 9-inch pie plate. Trim the edges to leave a 1-inch overhang; fold the edges under, and crimp with your fingers. Freeze the pie shell 30 minutes or overnight.

2. Preheat the oven to 325°F. Whisk together the flour, brown sugar, cinnamon, nutmeg, and ¼ teaspoon salt in a medium bowl. Add the butter, and work the mixture through your fingers until it forms fine crumbs; set the crumb topping aside.

3. Stir together the boiling water, molasses, and corn syrup in a medium bowl. Whisk in the baking soda, egg, and a pinch of salt. Pour the molasses mixture into the prepared pie shell. Scatter the crumb topping over the filling. Place the pie on a rimmed baking sheet. Bake until the filling is set and the topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.

ginger-pear hand pies

MAKES 8

2 large eggs

2/3 cup plus 2 tablespoons granulated sugar

2 teaspoons fresh lemon juice

¼ cup plus 3 tablespoons all-purpose flour, plus more for dusting

1½ teaspoons ground ginger

¼ teaspoon plus a pinch of salt

9 tablespoons (11/8 sticks) unsalted butter

1 vanilla bean, halved lengthwise and seeds scraped

3 tablespoons finely grated peeled fresh ginger

2 firm-fleshed pears, such as Bosc, peeled and cut into ¼-inch dice

Pie Pastry (recipe follows)

Confectioners’ sugar, for dusting

1. Whisk together the eggs and 2/3 cup plus 1 tablespoon granulated sugar in a medium bowl until thick and pale yellow. Whisk in the lemon juice, then whisk in the flour, ground ginger, and pinch of salt; set aside.

2. Put 8 tablespoons butter, the vanilla bean and seeds, and grated ginger in a small saucepan; cook over medium-high heat until the butter foams and browns, about 5 minutes. Pour the mixture through a fine sieve into a bowl; discard the solids. Whisking constantly, pour the butter mixture into the egg mixture; whisk until combined.

3. Melt the remaining tablespoon butter in a medium skillet over medium-high heat. Add the pears and remaining ¼ teaspoon salt and tablespoon sugar; cook, stirring, until the pears are soft, about 5 minutes. Let cool, about 10 minutes. Fold the pear mixture into the egg mixture; set aside.

4. Roll out the dough on a lightly floured surface to 1/8 inch thick. Using a paring knife or 5-inch cookie cutter, cut 8 rounds from the dough. Gently press the rounds into 8 cups of a 12-cup standard muffin tin, making pleats around the edges and gently pressing to seal. Fill each with 6 tablespoons pear mixture. Refrigerate 30 minutes.

5. Preheat the oven to 375°F. Bake the pies until the crusts and filling are golden brown, about 30 minutes. Let cool in tins on a wire rack, about 20 minutes. Unmold; let cool completely on rack. Just before serving, dust with confectioners’ sugar.

pie pastry

MAKES ENOUGH FOR 8 HAND PIES

2½ cups all-purpose flour

1 teaspoon sugar

1 teaspoon salt

12 tablespoons (1½ sticks) cold unsalted butter, cut into small pieces

¼ cup cold vegetable shortening

1 tablespoon distilled white vinegar

¼ to ½ cup ice water

1. Pulse the flour, sugar, and salt in the bowl of a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.