MAKES 4 TARTLETS
Divide dough into 4 equal portions before rolling out in step 3. Roll each portion into 7-inch circle on parchment paper; stack rounds and refrigerate until firm. Continue with recipe from step 4, mounding one-quarter of fruit in center of dough round, leaving 1½-inch border around edge. Being careful to leave ¼-inch border of dough around edge of fruit, fold outermost 1 to 1¼ inches of dough over fruit. Transfer parchment with tart to rimmed baking sheet. Repeat with remaining fruit and dough. Brush dough with water and sprinkle each tartlet with portion of remaining 1 tablespoon sugar. Bake until crust is deep golden brown and fruit is bubbling, 40 to 45 minutes, rotating baking sheet halfway through baking.