Raspberry Puff Tarts

A few weeks a go I was having a severe turnover craving. After searching the internet I came across this amazing recipe. Originally it was for a standard triangle turnover but after making them as triangles I found that they lost way too much filling. By making them into pouches they lost little to none of the filling and I feel they look even prettier. I have tried the filling two ways. First was with 1/2 raspberries & 1/2 blueberries, so far that is my favorite. Then I tried it with just raspberries and it is delicious, i tried to tweak it and add less sugar but that was a mistake. Stick to the recipe and you should produce some amazing raspberry tarts. The crust is flaky and delicious and I have found myself using it for other recipes as well. Enjoy!

Dough:

1 1/2 cups all purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1 cup cold butter, cubed
1/2 cup sour cream

Filling:

3 Tbs. cornstarch mixed with 2 Tbs. Water
2/3 cups granulated sugar
3 cups fresh raspberries
1 tsp. vanilla extract
1 tsp. lemon zest
1 egg beaten with 1 Tbs. water, to seal pastries *optional*

Directions:

For Crust-
Using an electric mixer with paddle attachment mix flour, salt, and baking powder. On low speed continue mixing while adding cubed butter a few pieces at a time until mixture is crumbly but incorporated. Then add sour cream until well combined. Mixture will be a bit on the wet side. Move the dough mixture to a well floured surface and knead a few times until less sticky. Then pat the dough into a rough rectangle, about an 8"x10". Dust both sides of the dough with four. Starting with the shorter end (8") fold the dough into thirds like a business letter, flip it over so the flap is on the bottom. Roll the dough in to an 8"x10" again and fold it into thirds. Wrap in plastic and refrigerate for 30 minutes. (Can be refrigerated overnight)
While the dough is chilling you can start on the filling.
For Filling-
In a medium sauce pan over low heat combine the raspberries, sugar, vanilla, lemon zest, and cornstarch/water mixture. Stirring often until the raspberries begin to fall apart and you have a jam like consistency. Cook just until it begins to bubble and thicken, this should only take a few minutes. Refrigerate until you are ready to use. You can make the filling a few days before hand. I usually have a little filling left over and end up using it a few days later to make a few more.

When you are ready to assemble the tarts preheat the oven to 400°F. Roll the chilled dough on a floured surface into a 16" square. Cut sixteen 4" squares. Brush the corners of each pastry with egg/water mixture. Place about 2 Tbs. of filling in the middle of the square. Carefully pull together opposite corners and seal them together, do this to both sides. When you are done it should look like this....

Place turnovers on a parchment paper lined baking sheet. You can brush the top of all of them with milk and sprinkle with organic or raw sugar (coarse sugar, not fine), this is optional but recommended. Bake in preheated 400°oven for 22-25 min or until thy are a golden brown. Remove baking sheet from oven. Allow pastries to cool on sheet for 2 minutes before transferring to a wire cooling rack. Once cool sprinkle with snow sugar or powder sugar. Serve at room temperature.