This loose and easy dessert is easy to modify. Add some sliced rhubarb for a delicious play on sweet and sour or use any combination of in-season fruit.
Preheat the oven to 350°F. Place the pastry crust dough between two pieces of plastic wrap and roll it out to an 11-inch disk, about 1/4 inch thick. Remove the top piece of plastic wrap. Lift dough on the remaining piece of wrap and invert it onto the center of a parchment paper-lined baking sheet. Peel off and discard the remaining piece of wrap.