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1
Combine plums, berries, 1/2 cup sugar and cardamom in heavy medium saucepan.
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2
Bring to boil, stirring.
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3
Reduce heat to medium; simmer until plums are soft, about 4 minutes.
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4
Add cornstarch mixture and stir until mixture thickens and boils, about 1 minute.
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5
Cool.
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6
Cover and chill until cold, at least 4 hours or overnight.
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7
Finely grind almond paste in processor.
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8
Add cream and puree until smooth.
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9
Line 2 baking sheets with parchment.
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10
Roll out 1 pastry sheet on floured surface to 12-inch square.
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11
Cut pastry into four 6-inch squares.
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12
Spread scant 2 tablespoons almond paste mixture over center 4 inches of each square.
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13
Place 1/4 cup plum mixture atop center of almond paste on each.
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14
Brush 2 sides of pastry edges with glaze.
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15
Fold pastry over filling, forming triangles and pressing edges to adhere.
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16
Press edges with fork to seal.
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17
Transfer to baking sheet.
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18
Repeat with remaining pastry, almond paste mixture and plum mixture.
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19
Cut small hole and a few slits in top of each turnover to allow steam to escape.
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20
Brush turnovers with glaze.
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21
Sprinkle with 1 tablespoon sugar.
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22
Freeze 20 minutes.
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23
(Can be prepared 1 week ahead.
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24
Cover and keep frozen.
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25
Thaw 6 hours in refrigerator.)
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26
Position 1 rack in center and 1 rack in top third of oven; preheat to 375F.
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27
Bake turnovers until golden, switching top and bottom baking sheets halfway through baking, about 30 minutes.
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28
Cool on baking sheets.
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29
Serve at room temperature.
