Put flour, sugar and salt into the bowl of a food processor and pulse a couple of seconds to mix.
Cut butter into small pieces. This is best done right on the wrapper, because it won’t stick and when cut is easily transported to the food processor.
Pulse until mixture resembles course meal.
Add a stream of water just until dough holds together.
Put on pastry cloth dusted with flour and divide into 2 lumps.
Form into discs and cover with plastic wrap. Refrigerate for 1 hour.
Preheat oven to 400 degrees.
5 ripe pears
1 tsp corn starch
1/4 cup sugar
1 pinch of salt
dusting of cinnamon
1 TBS butter, cut into small pieces
Peel the pears and core with a melon baller. Cut into 1/2 inch pieces.
Add cornstarch, sugar and salt. Mix gently.
Roll out dough to a 14 inch circle.
Put dough on a baking sheet lined with parchment paper.
Pile pears in the center of the dough. Sprinkle with cinnamon.
Bring the sides of the dough towards the center of the galette.
Dot pears with butter.
Make an egg wash and brush it on the dough. Sprinkle with sanding sugar. Warm 2 TBS apricot jam in the microwave until melted. Pour over pears in the opening of the dough.
Put the galette in the refrigerator for 15 minutes. Remove and put in oven.
Bake for 1 hour until the center is bubbly and the crust is browned.
Let sit until galette reaches room temperature. Slice as you would a pie and serve with ice cream or whipped cream.