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1
Remove the pastry from the freezer and place it on a baking sheet lined with parchment.
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2
Leave it to thaw while you prepare the fruit, but dont keep it out of the freezer for too long.
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3
It will thaw quickly, and it is easiest to handle if its cold.
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4
You want it just soft enough so that you can manipulate it.
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5
Combine the cherries, apricots, slivered almonds, almond extract and 2 tablespoons of the sugar in a large bowl and gently toss together.
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6
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around.
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7
Place the fruit on top.
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8
Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter.
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9
Place in the freezer on the baking sheet for 45 minutes to an hour.
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10
This helps the galette maintain its shape.
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11
Meanwhile, preheat the oven to 350 degrees.
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12
Remove the galette from the freezer.
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13
Brush the exposed edge of the pastry with the egg wash.
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14
Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust.
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15
Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment.
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16
Remove from the oven and allow to cool for at least 15 minutes.
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17
Serve hot or warm or at room temperature.
