For the dough:
1½ cups all-purpose flour
½ cup whole wheat pastry flour
1 teaspoon sugar
½ teaspoon salt
6 ounces cold, unsalted butter, cut in ½” pieces
4 ounces cold cream cheese, cut in ½” pieces
1 egg yolk, lightly beaten
3 tablespoons ice water
In the bowl of a standing mixer fitted with the paddle attachment, place the all-purpose and pastry flour, sugar, and salt. Mix on low briefly to combine. Add the cold butter pieces and the cream cheese pieces and mix on low until the butter is coated with flour and is the size of small peas. In a small bowl, whisk together the egg yolk and ice water. Gradually add to the flour/butter/cream cheese mixture, mixing on low just until the dough is shaggy and holds together when pinched. Transfer the dough to a lightly floured sheet of parchment, flour your hands and shape the dough into a rectangle (if you are cutting squares) or a circle (if you are cutting circles). Wrap the dough in plastic wrap and refrigerate several hours or preferably overnight, before rolling out.
For the frangipane: (makes about 2 cups)
⅔ cup almonds
½ cup unsalted butter, at room temperature
½ cup sugar
2 large eggs, at room temperature
1 tablespoon plus 1 teaspoon all-purpose flour
¼ teaspoon vanilla extract
pinch of kosher salt
Taking care not to turn the almonds into paste, grind the almonds in a food processor fitted with a blade attachment until fine. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light; about 2 minutes. Add the ground almonds and beat on medium for an additional minute. Scrape down the sides and the bottom of the bowl. Turn the mixer to low and beat in the eggs then add the flour, vanilla, and salt. Mix until combined and spreadable. Place in an airtight container and refrigerate until ready to use. Frangipane can be stored in the fridge for up to 1 week or frozen for up to 1 month. Before using, remove from the refrigerator and let the frangipane soften until spreadable. (Any leftover frangipane can be spread on 1” thick slices of bread and baked in a 375 degree F oven until golden, about 10-12 minutes. Serve with fresh fruit or jam.)
Prepare the fruit:
1½ cups tart cherries, rinsed, stemmed, pitted
1½ cups rhubarb, rinsed, leaves removed, cut into ½” pieces (approx. ½ pound)
⅓ cup brown sugar
1 tablespoon cornstarch
½ teaspoon orange zest
pinch of salt
In a medium bowl, whisk together the brown sugar, cornstarch, orange zest, and salt. Add the cherries and rhubarb and turn to coat thoroughly with the sugar mixture. Set aside.
For the egg wash:
Beat together one egg with one tablespoon of milk in a small bowl.
(If sprinkling with almonds, place ½ cup slivered almonds in a small bowl.)
To Assemble the Turnovers:
On a lightly floured sheet of parchment paper, roll out the dough to a 16” square. Use a sharp knife to cut the dough in nine 5” squares. Spread the frangipane on each square to within ½“ of the edge. Place 2 tablespoons of fruit filling in the center of each pastry square. Brush the edges with egg wash then join the four corners together to meet in the middle and pinch the seams together to seal. Transfer the turnovers (still on the parchment) to a baking sheet, drape with plastic wrap and refrigerate for 30 minutes.
When ready to bake, heat the oven to 400 degrees F. Retrieve the turnovers from the fridge, brush with egg wash, sprinkle with almonds (if using) and use a sharp knife to cut a few small slits in the top to allow steam to escape. Bake on the middle rack of the oven for 10 minutes, then rotate the tray and bake for an additional 8-10 minutes longer, or until the turners are golden and bubbling. Cool on a rack before serving.