215g all-purpose flour, more for flouring surfaces
½ tsp. kosher salt
145g cold unsalted butter, cut into small cubes
4-5 tsp. tablespoon ice water
1 large egg yolk
1 Ducral melon
2 cups sugar
To make the pancake dough:
Preheat the oven to 400F
Place the flour and salt in the bowl of a food processor. Pulse a few times to mix. Add the cubes of cold butter. Pulse 8 to 10 times until the butter resembles peas.
Add 4 tablespoons of ice water, one at a time, pulsing until the mixture begins to come together and form into a ball.
Transfer to a lightly floured surface, shape into a 4-inch disc and wrap in plastic. Place in the refrigerator for at least 1 hour or overnight.
Take it out of the refrigerator 10 minutes before you are ready to use the dough.
Lightly flour your work surface. Roll the dough into a large 12-inch circle. Transfer to the parchment paper, then onto the baking sheet.
Fold the edges of the dough by 10 cm.
Brush the edges of the pastry (the outer crust) with egg yolk.
Line dough with foil, fill with pie weights and bake for 15 minutes. Remove foil and weights and continue baking until pastry is just cooked through and barely golden around the edges, 5 to 10 minutes more. Transfer to a wire rack to cool.
To make the jam:
Cut the melon into very small cubes. Place the cubes in a large nonstick saucepan. Add the sugar and bring to a boil.
Reduce heat and simmer, stirring frequently, 15 to 20 minutes, or until mixture has reached a jam-like consistency. Let the mixture cool to room temperature.
Fill the cooked pancake with jam and cut it into slices. Serve with ground cherries.