In a large bowl, combine the dry ingredients together. Using a pastry cutter or fork, work in the butter and cream cheese until you have small pea-size pieces. Add the lemon juice and enough ice cold water until the dough forms into a ball when pressed together. Be careful not to overwork the dough. This dough will be slightly sticky.

Place in a Ziploc bag and chill for 1-2 hours. You can prepare this dough a day ahead of time if desired.

Roll out small rounds and scoop fruit evenly into the pastry. Gently fold the dough towards the center, pinching it to itself.

Preheat the oven to 375 degrees F. Line a half baking sheet with parchment paper and set aside.

Brush the tart crusts with an egg wash and sprinkle with a dusting of granulated sugar. Bake until the crust is lightly golden brown, about 30 minutes or so. Cool on a baking rack for about 10 minutes. Serve with whipped cream.