Preheat oven to 375.

Using a food processor, quick pulse together your flour, sugar and salt. Add butter and continue to pulse until crumbs form. With food processor turned on pour in ice water and lemon juice (through spout). Continue whirling until mixture comes together and is not sticky. If it's too sticky you can add a small amount of flour. Gather into a ball and set pastry aside.

Tear off a large piece of parchment paper and lay on counter. Sprinkle lightly with flour. Roll pastry on parchment into a circle approximately 12 inches wide. Pastry will be thin and edges uneven. Transfer parchment and pastry to cookie sheet.

Pour your mixed fruit and mint into a bowl. In a measuring cup blend together brown sugar, pinch of salt and cornstarch. Add to fruit and gently stir. Pour fruit mixture into centre of pastry forming about a 10 inch circle. Fold pastry over just to cover edge of fruit. Lightly brush edges with water and sprinkle with sugar.

Bake until edges gold and fruit bubbly, 35 minutes. Let cool slightly and serve with vanilla ice cream or whipping cream. You can also dust with icing sugar.