To make the dough, in a food processor, combine the flour, granulated sugar, and salt and pulse a few times to mix. Scatter the butter over the flour mixture and pulse until some of the butter is blended with the flour and the remainder is the size of small peas (about 10 pulses). Drizzle 4 tablespoons of the ice water over the flour mixture and pulse until the dough comes together in a rough mass. To test if the dough is moist enough, squeeze a little of it in one hand; if it holds together, it is ready; if it crumbles, drizzle in a little more of the ice water and pulse just a few times to mix.
Lightly flour a work surface and transfer the dough to the floured surface. Knead lightly, shaping the dough into a thick disk. Be careful not to overmix or the pastry will be tough. Wrap the disk in plastic wrap and refrigerate for 1 hour.
Line a sheet pan with parchment paper. Clean the work surface, dust again with flour, and return the chilled dough to the floured surface. Roll out into a 12-inch round. Carefully transfer the round to the prepared sheet pan and return the dough to the refrigerator for 1 hour.
While the dough is chilling, make the frangipane. In a stand mixer fitted with the paddle attachment, or in a bowl with a handheld mixer, beat together the butter and sugar on medium-high speed until smooth. Add the almond paste and continue to beat until incorporated. Add the flour and cornstarch and then the whole egg and the egg white, beating after each addition until incorporated. Continue to beat until the mixture is very smooth. Add the vanilla extract and beat just until blended.
To make the filling, in a bowl, combine the strawberries, rhubarb, orange zest, granulated sugar, and cornstarch and stir to mix. Let sit for 5 minutes to macerate.
Preheat the oven to 375°F. Remove the dough from the refrigerator. Spoon about 1/2 cup of the frangipane into the center of the dough. Using the back of the spoon, spread it evenly over the surface of the dough, leaving a 2-inch border uncovered. (Any unused frangipane can be transferred to an airtight container and refrigerated for up to 2 weeks.) Arrange the fruit mixture on top of the frangipane. Carefully fold the pastry border up over the fruit mixture, creating loose pleats, overlapping the edges as required, and leaving the center of the crostata open.
In a small bowl, using a fork, stir together the egg yolk and cream until blended to make an egg wash. Using a pastry brush, lightly coat the pleated edges of the crostata with the egg wash, then immediately sprinkle the turbinado sugar over the coated edges. Bake the crostata until the crust is light golden brown and the fruit is light golden and bubbly, 40 to 50 minutes. Let cool on a wire rack for 10 to 15 minutes, then, using a wide spatula, carefully slide the crostata onto a serving plate. Cut into wedges and serve warm.
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