• Add flours, salt and sugar together. Whisk to ensure an even mix. In a blender with blade attachment, add the flour mix and butter. Blitz to form crumbs.
• Add egg yolk and blitz again for 10 seconds. Add cream and pulse blitz again. The dough should come together and no longer be crumbly.
• Lay a sheet of baking paper on the counter top. Tip the dough onto the baking paper and cover with another sheet of baking paper. Press the dough into a oblong shape, and roll with a rolling pin to a 3-5mm thickness. The idea is a rustic freeform pie. The finished shape should be about 25cm x 30cm. Place on baking tray and refrigerate for 2 hours.
  

Macerate Fruit while pastry is in the fridge

• Place all the fruit in a bowl. Add the sugar, triple sec and orange zest. Mix to coat and leave to macerate while pastry is in fridge
  
• Stir the fruit every now and then during the 2 hours maceration process
  

After 2 hours resting

• Remove pastry from fridge and sit for 5-10 minutes at room temperature
• Sprinkle the ground hazelnuts on the base of the pastry leaving a 3-4cm rim around the edges. This part will be folded into the fruit filling creating border so the filling doesn't run out of the pie.
  
• Drain the fruit, reserving the liquid. Pile the fruit on top of the sprinked hazelnut pastry leaving the same border around the edge of the pastry
  
• Now, using the baking paper to assist you, roll the pastry edge over onto the fruit creating that border we've been preparing for, crimping and pinching to create gentle folds that hold the fruit in place and just cover the edges. Place back in the fridge for 20 mins. In the meantime preheat the oven to 180ºC and place a second baking tray in the oven (top ⅓ of oven) to heat up. This little trick ensures the base of the pastry will be cooked and crispy when done. No one likes a soggy pastry base
  
• After 20 minutes remove pie from fridge. Drizzle reserved juices over the fruit, brush pastry with extra cream and sprinkle with extra brown sugar
  
• Lift off the cold baking tray and place on to the pre heated one and bake for 30-35 minutes. Check after about 20min to ensure even browning of pastry. You may need to turn tray around at this point
  
• Remve from oven and rest for about 10 minutes
  
• Slide onto serving platter and enjoy with ice cream or dollops of fresh whipped cream.