How to Make Fresh Raspberry Turnovers – Fresh Raspberry Tart Recipe!

Raspberries are one of the real, true treats of summer. Of course they’re delicious for fresh eating, and they make great jam, but it seems there should be more ways for us to enjoy fresh raspberries.

And there are!

Like this recipe for homemade raspberry turnovers. The perfect summertime (or anytime) treat!

(For “anytime” instructions when it’s not the raspberry season, see how to make these raspberry turnovers from frozen berries below!)

Jump to:

• Raspberry Turnovers – Better than Raspberry Pie
• The Crust
• Ingredients for the crust:
• Instructions for the crust
• The Filling
• Filling Ingredients:
• Instructions for Raspberry Turnover filling:
• Putting the Turnovers Together
• How to Make Raspberry Turnovers from Frozen Berries
• Fresh Raspberry Tart Recipe

Raspberry Turnovers – Better than Raspberry Pie

We don’t often see raspberries used in whole pies, at least not unless they are in more of a cream or parfait style.

The reason?

That much raspberry – as delicious as they are – can be too much for people.

These turnovers solve the problem of being overwhelmed with too much of a good thing.

These are a handheld turnover size with just enough filling for a fabulous flavor that won’t assault your senses or send you into a pucker.

Turnovers are, in our humble opinion, the perfect way to enjoy raspberries in a baked treat.

Now to cut the chit-chat and get to the recipe and instructions. That’s what you came for!

The Crust

Makes about 8 raspberry turnovers.

First things first. Prepare the crust.

You’ll want to make and shape this butter crust before you even start the filling. Then, refrigerate the crust portions to cool them through and make them easier to roll and handle.

You don’t want to make the raspberry filling too far ahead of time, because the sugar in the filling will macerate the berries and cause them to bleed and get too juicy. That makes for a messier tart (aka turnover).

To make the butter crust for the turnovers:

Ingredients for the crust:

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup cold butter, cut into chunks (can use shortening or lard if you prefer; best if chilled and cold)
• Milk (2 to 3 tablespoons plus enough to moisten the dough; you can use ice water if you are avoiding dairy)

Instructions for the crust

1. Measure and sift the flour.
2. Combine the flour with the salt and mix through to evenly distribute.
3. Add the butter chunks.
4. Blend the butter into the flour mixture using a fork or a pastry blender.
5. Work the butter into the flour mixture until it is mostly even in texture and distribution, and the mix looks like it has pea-sized clumps throughout.
6. Now, add two tablespoons of cold milk and mix through with a fork. Continue to add very cold milk, a little at a time, mixing only to combine and bring the crust together in a ball.
7. Mix just until the crust dough holds together. Avoid overmixing or you’ll make the crust tough and less flaky.
8. When the dough has mostly come together, press any remaining dry mixture from the bowl into the ball.
9. Split the ball into two even balls.

10. Gently roll and shape each ball into a log shape. It should be about 3 inches in diameter.
11. Flatten the end of each log, then use a bench scraper or a sharp knife and cut the logs into four even sections.
12. Roll the edge of the portions and slightly flatten them into a thick disc shape.
13. Put the prepared crust portions in the refrigerator to stay cold, then make the filling.

The Filling

Wait to make the filling until right before you are ready to compile your raspberry turnovers. This way, the filling will not get too juicy while you work, and they won’t leak too much in the oven.

(Though some leaking is to be expected and gives your turnovers an attractive, rustic look – so don’t worry if that happens to some of your turnovers when you bake them!)

Filling Ingredients:

• 5 cups fresh raspberries
• ¾ cup sugar
• ¼ cup all-purpose flour (for thickening)
• Dash of cinnamon
• Pinch of nutmeg

Instructions for Raspberry Turnover filling:

1. Wash and drain the raspberries, then put them in a bowl.
2. Add the flour, sugar, and spices.
3. Mix through to combine. Try not to crush the raspberries too much when you’re mixing.
4. Build your turnovers immediately for the best results.

Putting the Turnovers Together

You will also need:

• Milk for brushing and sealing (a few tablespoons)
• A pastry brush
• Extra sugar for sprinkling tops

Now, construct your turnovers.

1. Preheat your oven to 375 degrees Fahrenheit (190° C)
2. Line one or two baking sheets with parchment paper. (Most home cookies or baking sheets can fit up to six tarts on a pan).
3. On a floured surface, roll each disk of dough and fill them one at a time.
4. Roll the dough into a round circle, about 6 inches in diameter.
5. Place a large spoonful of raspberry filling on one half of the dough, placed near the middle of the disk but leaving about an inch of dough around the filling on the edge.
6. Do not put filling on the top semi-circle half of the dough.
7. Brush around the inside edge of the dough with milk to help seal the crust when it is folded. Brush around the edge of the entire circle.
8. Fold the dough over and line up the edges evenly. The turnover should be a semi-circle or a sort of solid “C” shape.
9. Gently press the seams together.
10. Fold the seams up towards the pile of filling, press with fingers, and then crimp the edge.

11. Use a spatula or bench scraper and place the completed tart on the parchment-lined baking sheet.
12. Cut three slits in the top of the crust, just through the top crust (not through the whole turnover). This will release steam and prevent cracking.
13. Sprinkle the top with granulated sugar.
14. Repeat for the remaining turnovers.

15. When all the turnovers are constructed, bake them in a 375° F oven (190° C) for 25 to 30 minutes or until done.
16. Turnovers are done when the crusts look baked through and are a nice golden brown. The filling will be bubbly, and some may bubble out of the crust slits.

Cool on the pans for 5 minutes; then, you can use a bench scraper or spatula to remove to a cooling rack.

It’s best to remove the tarts after they have cooled slightly so they firm up, but while they are still warm so that any leaked juice from the filling does not harden and stick them to the pan.

Turnovers may be served warm, but let cool for at least 20 minutes before serving, as the filling will be very hot.

How to Make Raspberry Turnovers from Frozen Berries

If you like to freeze and preserve your summer bounty of raspberries, you can make these turnovers in the off-season, too.

The only difference is you can’t leave the raspberries out to thaw too long.

Make the filing according to the same measurements and instructions above. Make it right before you are ready to roll the tarts, with the berries frozen.

Then, build and bake right away before the raspberries have a chance to melt and release their juices.

And that’s it!

These raspberry turnovers are delicious on their own, make great potluck, brunch, party, or lunchbox treats, and are especially nice when served with good vanilla ice cream!

Enjoy!