Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolk and process until the dough just begins to come together.
Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1hour, until well chilled.
When it is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8-inch thick or slightly thicker.
Carefully place the dough on parchment lined baking sheet.
In a small bowl, add the fruit and cinnamon. Mix it all together and let sit for a minute. In a medium sauté pan, add the butter over medium heat. Toss in the fruits and let it cook for a few minutes. Toss in the sugar and let it cook together for about another 5 minutes.
When filling is ready, spoon the filling around the center of the dough. Leave about 1 inch space around the border. Fold the dough free-form style towards the filling. Brush the beaten egg around the dough.
Bake for about 30-40 minutes, or until golden colored. Serve at room temperature.