Step 1: In a food proessar fitted with a steel blace, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3. Lightly whisk the egg and cream together.

Step 2: Add butter to the flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to ¼ cup) over the 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 zest, if using.

Step 3: Put dough on lightly floured counter pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.

Step 4: Heat the oven to 400℉. Place disk on a piece of parchment paper, cover with plastic wrap, and roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.

Step 5: In a bowl large enough to hold all the filling ingredients. Add the fruit the sugar, using less for sweeter fruits, and reserving a tablespoon to sprinkle on the crust. Add the salt, the lemon juice and zest and toss. Add the cornstarch, using more for juicy stone fruits and less for berries and figs. Pile the fruit mixture in the center of the dough, leaving a 1½-inch border. Gently fold the pastry over the fruit, pleating to hold the filling in. Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.

Ingredients for the Crust:

For the Filling:

Step 6: Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.