You can replace the turbinado with white sugar. I like the finished galette to be a bit gooey on the bottom so I don't pre-bake the pastry. But you can throw it in the oven for 10 minutes by itself if you want before adding the fruit.
1 sheet of puff pastry
6 apricots, halved and pitted
3 tablespoons turbinado sugar (for the fruit)
zest/juice of 1/2 lemon
pinch of salt
3 tablespoons blueberry jam
handful of blanched and slivered almonds
2 tablespoon half and half
3 tablespoons turbinado sugar (for the crust)
Preheat oven to 350°F.
Leave puff pastry out at room temperature for 10 minutes if it was stored in the fridge (30 minutes if it was in the freezer).
In a bowl, gently mix together halved/pitted apricots, sugar, lemon juice/zest, and salt. Set aside to macerate while you roll out the dough. On a floured surface, roll out pastry into approximately a 19" x7" rectangle. Roll up onto the rollin pin and then roll back out onto a sheet pan. Spread the jam all over and 1" up to the edge on all 4 sides. Place apricots halves face up down the center. Sprinkle with almonds. Fold the edges in all all four sides and press to seal (it should look like a picture frame). It's okay if the dough edges cover some of the apricots. You can pour any extra juice from the bowl over the apricots.
Whisk together egg and half and half. With a pastry brush, brush egg wash over exposed edges of the dough. Sprinkle dough edges with sugar.
Bake until fruit is bubbling, edges are golden brown, and the entire galette has firmed up on the bottom. Test this by lifting up a corner. The galette shouldn't collapse down. It should lift up in one piece. This takes 30-40 minutes.
DASH AND BELLA