ADD IN THE CUBED BUTTER AND TOSS WITH THE FLOUR. USE YOUR HANDS/FINGERS TO PRESS THE BUTTER INTO THE FLOUR, CREATING SMALL PEA SIZED PEICES
ADD IN ⅔ OF THE WATER - MIX TO CREATE A LOOSE DOUGH. THE DOUGH SHOULD JUST HOLD TOGETHER WHEN SQUEEZED IN YOUR HAND, ADD A BIT MORE WATER IF NEEDED
TUMBLE THE CRUMBLY DOUGH ON TO A PEICE OF PLASTIC WRAP AND USE THE WRAP TO FIRMLY PRESSS DOUGH INTO A DISC. CHILL IN THE FRIDGE FOR 30 MINUTES
PREHEAT OVEN TO 375F
ROLL THE PASTRY INTO A RECTANGLE ABOUT ¼ INCH THICK
TRANSFER TO A PARCHMENT LINED BAKING TRAY
SPREAD THE FRUIT PRESERVE EVENLY OVER THE PASTRY, LEAVING A 1 INCH BORDER
PLACE THE FRUIT CUT SIDE UP IN TIGHT ROWS ON TOP OF THE PRESERVES, LEAVING A 2 INCH BORDER - THERE SHOULD BE ENOUGH FRUIT TO DO TWO ROWS OF EACH COLOUR/TYPE OF STONE FRUIT
FOLD UP THE SIDES AND ENDS OF THE PASTRY, PRESSING GENTLY DOWN ON THE FRUIT ALONG THE EDGES AND PINCH THE CORNERS TOGETHER
BRUSH THE CRUST WITH EGG WASH AND SPRINKLE EVERYTHING WITH SUGAR
BAKE FOR 28-30 MINUTES UNTIL THE PASTRY IS GOLDEN BROWN AND THE FRUIT HAS SOFTENED AND IS BUBBLING ALONG THE BORDER
