Despite the fact that Rhubarb prefers working solo, this week's recipe is more of a group project, pairing the opinionated pie plant with tart cherries and almond frangipane. The rich dough benefits from an overnight snooze in the fridge; ditto the frangipane. Prep the fruit in the morning and roll the dough into your shape of choice. Circles, rectangles, and squares are equally agreeable; I opted for squares (gathering the four corners together creates fruit filled parcels). Take the time to let the filled pastries chill for 30 minutes (or more) before baking to help them keep their shape. If you have a gift for planning ahead, (a concept I am woefully unfamiliar with), the pastries can be assembled in advance and frozen for later baking. Best to freeze them on a parchment lined baking sheet before transferring them to well-sealed plastic bags. Just before baking, brush the frozen turnovers with egg wash, cut a few steam vents in the pastry and bake until deeply golden. A sprinkling of almonds is optional, but recommended.
Professional Pie-isms & Seasonal Sarcasm