Heat oven to 400ºF. Place dough between 2 lightly floured sheets of wax paper. Roll into 10-inch round; cut into four 3-1/2-inch rounds (discard any dough trimmings or reserve for other use). Divide fruit into 4 (150-mL) ramekins. Gently press pastry rounds over fruit. Press edges of pastry to edges of ramekins to seal. Brush each ramekin with egg yolk. Sprinkle with remaining sugar.