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CRUST*
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) of butter, cold and cubed
1/4 cup ice water

FILLING**
3/4 pound fresh apricots, pitted and chopped
1/2 pound fresh cherries, pitted
2 tablespoon cornstarch
1/4 cup sugar + more for sprinkling
Juice of half a lemon

ASSEMBLY
1 egg, beaten

TO ASSEMBLE:

• Cut butter into small cubes and place in the freezer for 15 minutes.
• Preheat your oven to 400 degrees.
• Pulse flour, sugar and salt in a food processor.
• Add butter and pulse until it resembles a coarse meal.
• Gradually add ice water and pulse until the dough forms a coarse meal.
• Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients.
• Flatten into a circle; wrap individually in plastic.
• Refrigerate dough for at least an hour. 
• Remove dough from refrigerator; place on floured work surface.
• Using a rolling pin, roll out the dough into a rough 11-12 inch circle.
• Trim the edges to a clean circle with a pairing knife.
• Transfer the circle to a baking sheet or pizza pan lined with parchment paper.
• Mix 1/2 teaspoon cornstarch and 2 tablespoons of sugar in a bowl and spread on the bottom of the dough.
• Toss apricots and cherries with the rest of the cornstarch, sugar and lemon juice.
• Arrange the fruit on the bottom of the dough, leaving 2 inches of dough around the outside.
• Fold up and pleat the dough over the top of the fruit, leaving the center uncovered.
• Lightly brush the top of the pastry with the beaten egg and sprinkle both the dough and the fruit with 1/4 – 1/3 cup sugar.
• Place the Galette in the oven and cook for 40-45 minutes until golden brown and bubbly.
• Remove from oven and transfer to a cooling rack immediately.
• Serve warm or at room temperature with a scoop of vanilla ice cream.

NOTE 1*:   If you are in a huge hurry, Pillsbury from the dairy case can be substituted.
NOTE 2**: When cherries aren’t readily available 1 can Comstock cherries can be substituted.  Just add apricots and if they aren’t available, reconstituted dried apricots work great! When I need to use these I soak them in Malibu rum for a little extra flavor – just be sure and DRAIN them well!