(yields 6 double-fisted pastries)
(filling a nod to Tabora farms, pastry courtesy of British Good Food Magazine short-cut puff pastry)
First prepare the filling- you will only need half of this to fill the turnovers, but you can use the extra for a cobbler filling or for a small pie, or over ice cream
2 cups purple plums (deep purple exterior, red interior; pitted, cut in chunks)
2 cups blueberries
2 cups blackberries
½ cup granulated sugar
¼ cup dark brown sugar
3 Tablespoons + ¾ teaspoon cornstarch
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon orange zest
1 teaspoon lemon zest
Place plums and berries in a medium bowl. Whisk together the sugar, brown sugar, cornstarch and spices. Toss over the fruit, stirring gently to coat. Place mixture in a saucepan and cook over medium heat for about 12-15 minutes until the mixture thickens and no longer tastes like cornstarch. Remove from the heat, add the orange and lemon zest and set aside to cool completely. Cover with plastic wrap and refrigerate until ready to use.
Flaky Pastry Dough (yields enough for 6 turnovers)
(This is one of the few times I use salted butter)
1 ¾ cups all purpose flour
½ teaspoon cream of tartar
2 sticks (= 8 oz. or 1 cup) of salted butter, cold and cut into cubes
½ cup cold water
Place flour and cream of tartar in the bowl of a food processor fitted with the metal blade. Pulse a few times, then add the cold butter cubes, pulsing just until crumbly. Add the cold water and pulse a few times, just until the dough comes together. Turn out onto a sheet of parchment paper sprinkled with a dusting of flour. Form the dough into a disc, sprinkle with a bit of flour and roll the dough into a rectangle about ½ inch thick. If things are getting sticky, you can add a little extra flour, but don’t overdo it. Take the short ends of the rectangle, fold them in to meet at the center, then fold the dough in half, lengthwise; this will form 4 layers of dough. Roll the dough out again into a rectangle, dusting with flour as needed. Fold again, short ends in to meet at the center, then fold in half, lengthwise. Wrap the dough in plastic wrap, refrigerate for 20 minutes. You will repeat the rolling/folding twice more. Each time you roll the dough into a rectangle, fold the short ends to meet at the center, then fold in half, lengthwise. It sounds a bit complex, but it’s not and the end result is worth it. After you have completed the rolling and folding, wrap the dough in plastic and refrigerate for another 20 minutes or (even better) overnight.
Pre-heat the oven to 400. Prepare an egg wash using 1 egg + 1 Tablespoon water.
When ready to make the turnovers, roll out the chilled dough onto a sheet of parchment dusted with flour, into a rectangle measuring 18”x12”. Then cut six 6”squares. Return the squares to the fridge to stay cold while the oven heats up.
Lay the squares onto a half-sheet tray lined with parchment paper. Paint the edges of each pastry square with the egg wash. Place 1/3 cup of the Plum Berry filling in the center of each square. Fold one corner of each square over the filling, forming a triangle. Press the edges together to seal tightly, brush the entire pastry with egg wash and sprinkle with sugar. When you have filled all of the turnovers, place them back in the fridge to cut good and cold. Use a fork to prick a few holes in the top of each turnover before going into the oven. Bake for about 20-25 minutes until golden.