For the Sweet Pastry Dough: In the bowl of a food processor (using steel blade) mix together the flour, sugar and salt. Add the chilled butter and pulse until the butter is evenly distributed but still in large chunks. Add the water/vodka all at once. Mix until the mixture starts to come together. DO NOT OVER-MIX.
Empty contents onto a floured work surface. Gather the dough together with your hands and form into two even size disks.
Wrap the disks individually in plastic and refrigerate for at least 1 hour or up to 2 days OR freeze for 6 months (if you are using the dough from frozen, leave in the fridge overnight before you want to use it). Yield – enough dough for 2 galettes (about 11-inches in diameter)
For the Rustic Fruit Galette: Adjust the rack to the center position. Preheat oven to 400˚F, cover a cookie sheet (preferable without sides) with parchment paper.
Working Quickly – On a lightly floured surface begin rolling out chilled dough, turning ¼ turn each roll (roll from the center), lifting the dough (re-flouring the surface) and flipping it until the dough is about ⅛-inch thick and it is about 15-inches in diameter, transfer to a parchment lined cookie sheet (I do this by flipping half of it over the rolling pin and lifting it onto the sheet) place in fridge.
In a large bowl, toss the sliced fruit with the other cup of fruit, lemon zest, cinnamon, flour and sugar.
Remove dough (on the sheet) from the fridge, sprinkle bottom of dough with crumbs (if using) – leaving about a 2-inch border without crumbs. Mound the fruit mixture on top of the crumbs.
Lift the edges of the dough and fold them inwards over the filling, pleating as you go, to create a folded-over border. Lightly press everything together.
Brush the edges with cream and sprinkle with coarse sugar.
Bake until the crust is golden brown and the fruit is bubbling a little – between 40-55 minutes. Cool on a rack (wait about 20 minutes before slicing).