To Make Crust:
In a 1 1/2-quart bowl, combine flour, butter, salt and sugar with the back of a fork.* Gently fold in ice water* and form dough into a ball. Form into a disk and wrap in plastic wrap. Place in Sub-Zero refrigerator for at least 30 minutes. While dough is chilling, prepare filling.
**Position oven rack to Rack 3. Preheat Wolf oven in Convection Bake mode at 350°F.
To Prepare Filling:
Prepare fruit by seeding, peeling, or cutting fruit to 1-inch size or slices for filling. Toss with sugar and set side.
Divide dough into 4 equal portions. Roll each portion into 1/4-inch thick 7-inch round disk. Divide filling evenly between portions. Fold edges of dough up around the fruit. Place 1/2 tablespoon butter in the center of each tart. Beat egg and water together in small bowl. Brush the outer edges of the tarts with egg wash. Place in oven and bake for about 25 minutes or until golden brown.
* These ingredients can be combined in the food processor. Pulse the ingredients repeatedly until just combined. Continue with recipe as stated above.
**If you would like to use regular BAKE mode instead of Convection Bake, please make these small adjustments: Position oven rack to Rack 4. Preheat Wolf oven in BAKE at 375°F. Bake 30 minutes or until golden brown.