Preheat oven to 425 deg F.

To make the filling, combine raspberries and mango with lemon zest in a medium-sized bowl. Then add tapioca starch, sugar and salt, then pour over the fruit and toss with your hands to distribute evenly.

Take the crust out of the fridge and spread the cream cheese onto the center of the dough, leaving a 1 ½-inch border. Arrange fruit atop cream cheese in single layer, then fold over the edges of the dough where the cream cheese ends and press it down gently into the filling so that it will contain the fruit while baking. There will be overlapping bits of dough. Don't strive for perfection here - aim for a circle.

Brush the top of the crust with the beaten egg and scatter with a tablespoon sugar-sugar mixture. Slide the baking tray into the oven and bake for 23 minutes, or till the crust is golden brown. Reduce the oven temperature to 350 deg F and continue to cook for 22 min. or till the fruit starts to bubble in the center.

Remove tray from oven and transfer to a wire rack to cool for an hour. Slice and enjoy with or without ice cream.

Eat at room temperature. If you make it in advance, it will keep at room temperature (covered with plastic or under a pie domfor up to two days. Or longer if stored in the fridge.

Cornmeal rose galette dough

Put flour, cornmeal, sugar, salt and rose petals in a bowl and mix well. To this add in butter and combine until mixture resembles breadcrumbs. Then pour in water-vinegar mixture till a dough starts to form. Then transfer to plastic wrap and spread it into a disc. Wrap in plastic and refrigerate for at least 2 hours or ideally, overnight.

The dough will keep in the fridge for a few days or in the freezer (double wrap it in plastifor up to a year.

Water-vinegar mixture

Fill a one cup measuring cup about halfway up with ice, then add water and 2 tablespoon apple cider vinegar.