1 pkg (15oz) refrigerated ready to use piecrust
3/4 cup cherry preserves
3/4 cup dried cherries
1 tsp grated lemon rind
1/2 cup hazelnuts, skinned chopped and toasted
1 large egg
1 tbsp water
1 tbsp sugar
Heat oven to 425°
Unfold one piecrust on work surfce, cut in strips for the top of the tart; 12 strips at 3/4 inch wide. Reserver to end strips for crust touch ups. Unfold second crust and filt into 9-inch tart pan with removable bottom, trim edges.
In small bowl, combine preserves, cherries and rind. Spread over bottom of tart; sprinkle with nuts. Evenly arrange 5 strips dough across top, 1 inch between each strip. Arrange other 5 strips in the opposite direction.
Mix eggs and water, brush on strips, sprinkle with sugar.
Bake at 425° for 20 min, until crust is brown and filling bubbly. Let cool on rack for 10 min. Remove pan side and serve.