In a food processor, pulse the flour with the salt. Add the butter and pulse until coarse crumbs form, about 5 seconds. Pour in 1/4 cup ice water and pulse just until the dough comes together in a ball. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
On a sheet of parchment paper, roll the dough into a 12-inch round about 1/8 inch thick. Slide the dough and parchment onto a baking sheet. Return to the freezer if the dough is too soft.
Preheat the oven to 375 degrees . Lightly beat the egg white and brush on the top of the dough. Leaving a 1-inch border, scatter the fruit over the dough. Sprinkle with sugar. Lift and fold the dough edge over the fruit to form a rim.
In a small bowl, beat together the egg yolk and milk. Brush the mixture on the rim of the dough; sprinkle with sugar. Bake until the crust is golden and the fruit juices are bubbling, about 50 minutes. Transfer to a rack to cool. Brush with the jam.