Roll out the pie crust and cut it into 3x4 inch shapes. Line a baking sheet with parchment paper and place the tart halves on the sheet. Pop in fridge and repeat with the rest of the pie crust dough. You need an even amount, one 3x4 pie crust goes on top of the pie crust with the filling.
Remove one baking sheet from the fridge. Brush egg wash over the entire surface of each rectangle. These squares will be the bottoms of the pastry-tart and the egg wash helps to seal the top on. Put 1 tbsp Raspberry Amaretto Jam and Â½ tbsp mascarpone cheese in the middle of the rectangle, spread it around leaving about Â¼ inch of space around the edges of the rectangles. Brush the second baking sheet of rectangles with the egg wash, then place each rectangle on top of the filling topped rectangles with the egg wash side down. Use your fingertips or a fork to press firmly around the pocket of filling and sealing the dough on the sides. Poke holes on the tops of the each filled pastry to all the steam to escape. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to one hour. The chilling allows for the pastry to firm up since it has been at room temperature for so long. Preheat oven to the temperature recommended on the pie crust package. Once the pop-tarts are chilled, brush the remaining egg wash over the entire rectangle. Bake for recommended time of pie crust package or until they are golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes before transferring them over to a cooling rack.