In a large bowl mix together 1 1/3 cups flour, 1 Tbsp sugar, 1/2 tsp salt  *  In a measuring cup lightly beat one large egg –  add just enough Heavy cream to get to 1/3 cup and whisk the egg and cream together  *  Add 1 stick of unsalted butter – cut into big pieces to the flour mixture and using your fingers rub each piece of cut butter into the flour  *  Drizzle the egg mixture over the dough and stir until it just starts to come together but is still mostly large crumbs  *  Mix in 2 tsp of lemon juice and an optional 1/2 tsp of grated lemon zest  *  Put the dough on a lightly floured counter and pat it together to make one uniform piece  *  Flatten into a disk – wrap in plastic and chill for two hours – or up to three days  *  Heat the oven to 400F and roll the dough out to a 12″ round  *  Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling  *  Take a moment to gather yourself before making the filling  *  My choice is to use apples-raisons-  apricots, but you may want to use other seasonal fruits such as berries, plumbs, peaches or figs  *  Toss 3 cups of the sliced or cubed chosen fruit together  *  Add 1/2 cup of sugar and a pinch of salt with the juice of 1/2 lemon and some lemon zest and 3 to 4 Tbsp of cornstarch  *  Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs  *  Pile the fruit on the dough circle – leaving a 1 1/2 inch border  *  Gently fold the pastry over the fruit – pleating to hold it in  *  Brush the pastry generously with leftover egg and cream mixture  *  Sprinkle remaining sugar on the crust  *  Bake in oven for 35 to 45 minutes – until the filling vigorously bubbles up and the crust is golden  *  Let cool for at least 20 minutes on a wire rack  *  Serve warm or at room temperature  *  Should yield at least eight servings  *  Try to do the impossible and save a slice or two for another day