Turnovers are often forgotten in the dessert world. Tarts and pies steal the show when it comes to articles, cookbook recipes, and blogs, but turnovers are just as sweet and delicious, and portable to boot. Like their bigger and more prevalent cousins, turnovers are simply cooked fruit encased in buttery pastry dough. Yet unlike the tart and pie, you don’t need to slice them, set them on a plate, or make a presentation out of serving them. Sure you could plop some ice cream or whipped cream next to one and set a mint leaf on it, but you could just as easily wrap it in a napkin and stick it in your pocket for later. This is why turnovers (both the savory and sweet variety) are also referred to as pocket pies.