Rustic Cherry Tart

2 cup all purpose or whole wheat pastry flour 1/2 teaspoon salt 1 tablespoon cane sugar 12 tablespoon unsalted butter, cold and cut into small pieces 1/2 cup very cold water 1 egg beaten 2 tablespoon large sugar crystals 1 each 25 oz Jar Chukar® Fruit Filling 2 cup Fresh Berries or Sliced Fruits Combine dry ingredients and cut-in cold butter using pastry hand blender. Add a few tablespoons of icy water (just enough to bind dough) and refrigerate for several hours, covered. Divide dough into 12 equal parts. On floured surface, roll pastry dough into 7 inch diameter circles, spoon 2 Tbsp. cherry filling into the center, and top with 2 Tbsp. fresh berries or sliced fruit. Gather the edges of the dough toward the center and pinch edges. Brush pastry edges with beaten egg and sprinkle with sugar crystals. Bake at 400 degrees for 20-25 minutes until center is bubbly and crust is golden. Note: Pastry works best when all ingredients and utensils are very cold. Yields: 12, 3 inch Tarts.

from Chukar Cherries - www.chukar.com