In the past, I have favored crusts with a tad more sweetness. For this galette, I was inspired by Food52's version in their post How to Make any Galette (or Crostata) in 7 Steps. Simply put, I liked it. It was just the right balance to the naturally sweet apricots nestled within.
2tablespoonsgranulated sugarmore or less, depending on the sweetness of your fruit, plus extra for the crust
2tablespoonsheavy cream or half and half
Preheat the oven to 400 degrees. If using a pizza stone, place it in the lower third of the oven.
In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles course crumbs. If you wish, this can also be done in a food processor. Slowly drizzle in the ice water, about tablespoon at a time and toss until the dough just comes together. It will still be crumbly (take care not to make the dough too wet). Place in the center of a sheet of plastic wrap, using the wrap to bring it into the shape of a ball, wrapping as you go. Press it into a disk form and chill in the refrigerator for at least 30 minutes.
Toss the fruit in a bowl with the sugar and cornstarch and set aside as you shape the dough.
Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick. It does not have to be perfect. Arrange the fruit in the center of the disk. Gently bring up the edges of the dough, folding and crimping a little along the way towards the center of the galette. Lightly brush the exposed dough with heavy cream or half and half. Sprinkle the washed dough with sugar, if you wish.
Transfer the galette on the parchment to the pizza stone in the oven or on a baking sheet. Bake for about 45 minutes, or until the center is bubbly and the crust is golden brown. Remove from the oven when it is fully baked, and transfer to a cooling rack. When the filling has had some time to rest, slice the galette and enjoy, either plain or a la mode.