In a bowl, mix 2½ cups flour, sugar, and salt. Using pastry blender o 2 knives, cut in butter until mixture is in large crumbs. Drizzle with water, tossing with fork until dough comes together. Shape into disc. Wrap in plastic wrap; refrigerate for 30 minutes until chilled. Inlarge bowl, toss together fruit, sugar and flour. Set aside. Sprinkle 20x15 inch piece of parchment paper with a little more flour. Using floured rolling pin, roll out pastry on paper to a 17" circle, leaving edge ragged. Transfer paper to rimeless baking sheetr pizza pan. Trim off excess paper. Sprinkle pastry with crushed cookies, leaving 4" border unncovered. Spoon filling over crumbs. Lift pastry up over filling, letting pastry fall naturally into folds. In a smal bowl, beat egg yolk with 1 tbsp water, brush over pastry. Sprinkle pastry with sugar. Bake in bottom third of 425F oven for 10 minutes. Reduce heat to 375F bake for 50--60 minutes longer or until bubbly and crust is golden. Let cool on rack on rack for 30 minutes. Brush jelly over filling to glaze.