DIRECTIONS:

FOR THE CRUST

Step 1

In a food processor pulse together the flour, salt, and sugar. Add the butter, and pulse a few times. Add in yogurt and cold water, and pulse until the mixture starts to come together but is mostly large crumbs. Do not over-process! You want pea sized chunks of butter in the dough.

Step 2
Put dough on a lightly floured surface and bring together. Flatten into a disc and wrap in plastic; chill for 2 hours.

FOR THE FILLING

Combine fruit, cinnamon, ginger, salt, citrus, sugar, honey and cornstarch in a bowl and set aside.

FOR THE ASSEMBLY

Step 1
Preheat the oven to 400 degrees.

Step 2
On a lightly floured piece of parchment paper, roll the dough out into a round-ish shape, about 12 inches in diameter. Transfer the dough onto a cookie sheet.

Step 3
Spoon fruit filling and any accompanying juices into the center of the dough, leaving a 2-inch border uncovered. Fold the border over the fruit, pleating the edge to make it fit.

Step 4
Brush the egg over the crust and sprinkle with turbinado sugar.

Step 5
Bake for 30-35 minutes, until the filling bubbles and the crust is golden. Cool for at least 20 minutes on a wire rack. Drizzle honey on top to serve.