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1
Make the dough In a large bowl, whisk the flour with the sugar and salt.
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2
Using the large holes on a box grater, grate the butter over the flour.
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3
Gently toss the butter with the flour to mix.
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4
Sprinkle on the water and stir with a wooden spoon until the dough just starts to come together.
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5
Turn the dough out onto a lightly floured work surface and gather any crumbs.
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6
Gently flatten the dough with your hands and fold in half; repeat the flattening and folding 2 more times.
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7
Pat the dough into a disk, wrap it in plastic and refrigerate until chilled, about 30 minutes.
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8
Preheat the oven to 375.
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9
Line 2 large rimmed baking sheets with parchment paper.
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10
Divide the dough into 6 equal pieces and form into balls.
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11
On a lightly floured work surface, roll out each ball to a 6-inch round.
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12
Transfer the rounds to the baking sheets and refrigerate for 15 minutes.
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13
Meanwhile, make the frangipane In a food processor, combine the almond paste with the butter, flour, lemon zest, salt and 1 egg.
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14
Pulse until smooth.
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15
Spread the apricot preserves on the pastry rounds, leaving a 1-inch border around the edges.
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16
Spread the frangipane over the preserves and arrange the figs decoratively on top.
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17
Fold the pastry up and over the fruit.
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18
Beat the remaining egg with 1 tablespoon of water and brush some of the egg wash on the pastry rims; sprinkle with the turbinado sugar.
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19
Bake the galettes for 40 to 45 minutes, rotating the baking sheets halfway through, until the crusts are browned and the frangipane is puffed.
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20
Let cool before serving.
