• Beat the butter and sugar with an electric mixer until creamy, then beat in 2 generous tablespoons of egg (save the rest for the top), the yolk, lemon zest, vanilla and salt, scraping the side of the bowl until everything is blended.
• Add flour and mix on low to form a dough. You might want to mix and finish it off with your hands because this is a thick dough. Work it gently until it comes together. Pastry mat is helpful.
• Divide the dough so that you have one section that is 8 oz and another that is 1 about a pound. The 8 oz will be for the trellis and the pound will be for the base and sides. Shape each section into disk and wrap tightly in plastic. Chill for 30 minutes or up to 1 day.
• When ready to use, take out the dough. and let it stand at room temperature. Press and roll the larger piece into a 10-inch round(ish) piece. Drape it over a greased and lightly floured 9-inch removable bottom tart pan and press down to fit. Trim the overhang. Take the trimmings and roll into half inch thick ropes (they break, so you can't do one long one), then press your little ropes around the edge where the pastry meets the side of the pan to reinforce the side crusts. Trim top with scissors. Keep chilled until ready to use.
• Roll the second section out into a large square and score into about 16 ½ inch wide strips. Do not try to separate them yet. Put them on a tray or something flat and return to the refrigerator to keep them cold and easy to work with.

Filling

• Heat butter in a 12-inch saute pan. Add the frozen fruit and sugar and stir the mixture until the sugar dissolves and the fruit thaws. Stir in the lime zest and lime juice. Meanwhile, mix the cold water and cornstarch in a little cup. Add to the fruit and stir until mixture thickens. Remove from heat and let it cool. You can transfer it to a large pan if you want to speed things up, but I usually just let it cool in the saute pan and wait it out.
• Preheat oven to 375°F. Line a large rimmed baking sheet with foil.

Assembling

• Grease a 9-inch removable bottom tart pan with butter and follow directions for assembling with the dough.
• Spread filling in your prepared dough lined pan and arrange the strips in a lattice shape by laying the pieces diagonally. Trim edges of all strips flush with edge of pan. Brush lattice top with reserved 2 tablespoons of beaten egg and sprinkle crostata with coarse sugar if you happen to have some. You can also brush on a little cream if you'd like, but it's optional.
• Bake crostata in pan on rimmed baking sheet until pastry is golden and filling is bubbling, about 1 hour. This seems like a long time, but is correct. Bake uncovered for the first 30 minutes, then cover loosely with a sheet of foil and bake for another 25 minutes. The edges brown quickly, so keep an eye on them and be sure to shield.