Toss fresh berries, drupes, or pomes (in this case, peaches and cherries) with sugar and macerate overnight.
Mix well one and a quarter cup of plain flour, two tablespoons sugar, and a teaspoon of salt. Cut in a stick of cold butter until mixture is grainy, then add enough cold water and additional flour as need to to make a stiff dough. Form into a ball and refrigerate for no less than an hour. Roll out to a 12” circle. (It doesn’t have to be perfect) and move onto a lightly oiled sheet pan.
Drain fruit and mound in the center of the dough, leaving a 2” edge. Fold the crust over the fruit, brush the dough with a mixture of melted butter mixed with a little dark brown sugar or molasses. Bake at 375 on a middle rack until crust is browned and fruit is bubbling.
Cool, slice, and serve with crema/cream friache.
