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1
On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8 inch thick.
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2
Transfer dough to a large parchment-lined baking sheet.
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3
Refrigerate until ready to use, up to 1 hour.
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4
Meanwhile, preheat the oven to 375F.
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5
In a large bowl, gently toss together apricots, blackberries, granulated sugar, lemon juice, cornstarch, and salt.
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6
Arrange fruit mixture on top of dough, leaving a 2-inch border all the way around.
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7
Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds.
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8
Brush edges of dough with egg, and sprinkle with sanding sugar, if using.
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9
Bake until crust is golden brown and the juices are bubbling, about 1 hour.
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10
Transfer the baking sheet to a wire rack to cool the galette.
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11
Serve warm or at room temperature.
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12
Place the flour, cornmeal, salt, and sugar in the bowl of a food processor, and pulse several times to combine.
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13
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
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14
With the machine running, pour the ice water through the feed tube in a slow, steady stream, until the dough just holds together (do not process for more than 30 seconds).
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15
Turn out the dough onto a clean work surface.
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16
Divide in half, and place each half on a piece of plastic wrap.
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17
Flatten each to form a disk.
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18
Wrap, and refrigerate at least 1 hour or up to 1 day before using.
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19
Dough is rolled into a round, then filling is mounded in the center, leaving a 2-inch border.
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20
The border is folded up to partially cover fruit, then overlapped and pressed to adhere.
