Untested - Alsatian fruit and custard tart

From Anne Willan's The Country Cooking of France

1 - There appears to be an unnecessary complication in the dough recipe. Instead of putting all the butter in at the same time as the dough is being mixed, adding it after the first rise makes for a real mess! It looks terrible when you start, and it all comes together in the end, but it just seems like most other recipes for the same kind of dough have reduced the number of steps by just adding the butter in at the beginning, often with the butter completely melted.

Dough
2 cups flour
1 1/2 tsps salt
1 1/2 Tbsps sugar
1/2 cup lukewarm milk
1 Tbsp dry yeast
1 egg
6 Tbsps butter, room temperature

Filling
2 lbs fresh soft fruit
2 Tbsps dry bread crumbs
2 eggs, beaten
1/4 cup crème fraîche or heavy cream
5 Tbsps sugar

Dough

1. Sift the flour, salt and sugar onto a work surface and make a well in the centre.
2. Pour the milk into the well and sprinkle the yeast over it, and leave for five minutes or until the yeast has dissolved.
3. Add the egg and 1 Tbsp butter (see Note 1, above) to the milk and start working it from the centre, gradually drawing in the flour from the sides.
4. Once all the flour is incorporated, if it's still sticking to your hands, add a Tbsp at a time until it becomes a soft, floppy dough.
5. Flour the work surface and knead the dough until it's very elastic and peels away from the surface in one piece, about 5 minutes.
6. (You can also do this using a mixer with a dough hook, but what's the fun in that?)
7. Transfer the dough to an oiled bowl and turn the dough so that it is covered in oil. Cover tightly with plastic wrap and leave to rise in a warm place until it has double in bulk; about 45 minutes to 1 hour.

Filling

1. While the dough is rising, prepare the fruit (halve the stone fruit and discard the stones; clean berries; pit cherries or leave whole).
2. Preheat the oven to 425F, set the rack in the lower 1/4 of the oven and put a cookie sheet on to warm up.
3. When the dough has risen, knead it just enough to knock out the air bubbles.
4. Pat the dough flat and spread the soft butter on top; knead to incorporate the butter, about 2-3 minutes.
5. Roll out the dough to 3/8 or 6mm thickness and line a tart pan with a removable bottom.
6. Sprinkle the bread crumbs in the tart shell and arrange the fruit over this, cut side up (if applicable), packing it closely.
7. Bake the tart on the hot baking sheet until the dough starts to become golden, about 10 minutes.
8. Meanwhile, whisk the eggs, cream and sugar together.
9. Pour this over the fruit and lower the oven temperature to 350F and replace the tart in the oven.
10. Continue baking until browned and the fruit is tendre and the custard has set, about 40-50 minutes longer.

DO NOT overbake or the custard will curdle.
Eat while still warm.
OPTIONAL: just before serving, sprinkle with confectioner's sugar and/or cinnamon.