Honeyed Fruit Tartlets

Preheat oven to 375°F. On a lightly floured surface, roll out and trim dough to a 12-inch square, then cut dough into twelve 3-by-4-inch rectangles. Transfer to a parchment-lined rimmed baking sheet. Score a 1/2-inch border inside each rectangle (do not cut all the way through). Refrigerate or freeze until firm, about 30 minutes.

Whisk egg and cream in a small dish. Brush onto dough borders, and sprinkle with sanding sugar. Bake until puffed, golden, and cooked through, 25 to 30 minutes. Using an offset spatula, press down on center of each shell (leave borders puffy). Transfer to a wire rack; let cool completely. (Shells can be stored in an airtight container at room temperature up to 2 days.)

Stir together fruit, honey, zest, juice, and salt in a medium bowl. Let stand 30 minutes.