INGREDIENTS
For the crust
165 g flour, 1 tbsp sugar, ½ tsp sea salt, 1 large egg, heavy cream, as required, 113 g unsalted butter, 2 tsp lemon juice, ½ tsp grated lemon zest (optional)
For the filling
3 cups of fruit of your choice (berries, stone-fruit, figs), sliced or cubed, if necessary, 100-150 g sugar, to taste, a pinch of salt, 1 lemon, for its juice and zest (optional), ¾ tbsp cornstarch
METHOD
For the crust
• Pulse or mix together the flour, sugar and salt in a processor fitted with a steel blade.
• Take a measuring cup and lightly beat the egg in it; then, add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
• Add the unsalted butter to the flour mixture after breaking it into big pieces. If using a food processor, take care not to over-do the pulsing, or you may not get the required chickpea-size chunks of butter.
• Pour a little of the egg mixture (up to ¼ cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in the lemon juice and the zest, if preferred.
• Pour out the dough on a lightly floured counter and pat it together to make one uniform piece. Flatten into a disc, wrap in a plastic and chill for an hour. Take it out to flatten it again and chill it for another hour.
• Heat the oven to 400°C. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed-baking sheet lined with parchment paper, and chill it while preparing the filling.
For the filling
• Toss together the fruits, a tablespoon of sugar, salt, lemon juice and zest and the cornstarch. For the juicy stone-fruit filling, add more cornstarch, though keep in mind to use less of the cornstarch in case you use blueberries, raspberries and figs for the filling.
• Pile the fruits on the dough circle, leaving a 1½-inch border. Gently fold the crust over the fruit, pleating to hold it in. (It can be a little sloppy).
• Brush the crust generously with the leftover egg and cream mixture. Sprinkle the remaining sugar on the crust.
• Bake for 35-45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on a wire rack. Serve warm or at room temperature.
