This is an adapted recipe from Alice Waters', The Art of Simple Food II.
• Pâte Brisée, double recipe below for 12 turnovers
• 1 tablespoon butter, melted
• 1/4 cup Frangipane, recipe below
• 1 pint fresh raspberries
• 2 to 3 tablespoons sugar, plus additional for sprinkling
2. Preheat oven to 400˚F. Take the pastry from the refrigerator. Spread 1 teaspoon of Frangipane thinly in the center of each square. Dividing the raspberries evenly between the 12 squares, place just off center in little piles. Sprinkle the berries on each square with 1/2 to 3/4 teaspoon sugar.
3. Making sure the edges of the squares are free of Frangipane and sugar, dip your finger in a dish of cold water and run it around all 4 edges of the dough. Carefully fold the dough over the raspberries, making a triangle. Gently press the edges together and use the tines of a fork to seal shut.
4. Brush the top of each triangle with melted butter and sprinkle with sugar. Place baking sheet with 12 turnovers in the freezer for 5 minutes to firm up.
5. Bake on the center rack of oven approximately 20 minutes (my oven took a little longer than that), until the crust on the edges and bottom is baked through and golden. Cool turnovers on a rack and serve warm or at room temperature.
• Leftover Raspberry Turnovers are irresistible the next morning with a cup of coffee or a cappuccino!
• 1 1/2 cups unbleached, all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 8 tablespoons very cold unsalted butter, cut into cubes
• 4 tablespoons ice water
1. Place the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until you have tiny pieces of butter about the size of peas throughout. Pour the ice water in slowly and pulse just until the dough starts to come together. You may need a bit more or a bit less ice water.
2. Turn the mixture out onto a piece of plastic wrap and press into a disk. Wrap and chill for at least 2 hours. The dough is now ready to be rolled for turnovers.
• 4 ounces almond paste, purchased or make your own (recipe HERE)
• 4 tablespoons unsalted butter, room temperature
• 1/8 cup beaten egg white (about 1/2 egg)
• 1 tablespoon sugar
• 1 1/2 teaspoons unbleached all-purpose flour
1. In the bowl of a stand mixer and using the paddle attachment, mix together the almond paste and butter until smooth.
2. At low speed, add the beaten egg, sugar, and flour. Increase the speed to medium and mix until the ingredients are well combined. Frangipane will keep in an airtight container, refrigerated for 2 weeks; frozen, for up to 3 months.
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