Put the flour, sugar, and salt in a large bowl and whisk to combine.

Cut the butter into 1/2-inch cubes and add it to the flour mixture. Use a pastry cutter to cut the butter into the dry ingredients until the butter is pea-sized. If using your fingers toss the butter in the dry ingredients to coat the butter then mash the pieces of butter between our thumb and forefinger until the butter is pea-sized.

Add 1/4 cup of ice water and use a rubber spatula to toss together. The dough will start to come together, but will still be slightly crumbly or shaggy but should hold together when squeezed into a ball. If more water is needed add one teaspoon at a time.

Dump the dough onto a lightly floured surface and press the dough together, folding it over on itself until it starts to hold together. Try not to work the dough too much or it may become and overdeveloped and tough.

Shape the dough into disk 1-inch thick. Wrap it in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 3 days and frozen for up to 2 months.

Remove the pie dough from the refrigerator right before you begin making the blackberry filling.

Place the butter and the salt in a medium bowl and with a handheld mixer beat on medium speed until the butter is creamy, about 1 minute. Scrape down the sides. Add the almond-flour mixture and mix on medium speed for 90 seconds or until the mixture is no longer crumbly. Add the egg and mix on medium speed just until the egg is incorporated.

If you are making the almond cream ahead of time refrigerate it in an airtight container until ready to use.

Place the apricots in a medium sized bowl and sprinkle the lemon juice over the apricots. Gently stir with a large spoon. Combine the sugar, kosher salt, all-purpose flour, ground cinnamon, and ground nutmeg and sprinkle over the apricots. Use a large spoon to combine the apricots and dry ingredients.

Taste the apricots and if you want them sweeter add sugar 1 tablespoon at a time until desired sweetness is reached. Refrigerate the apricots while you roll out the pie crust.

Lightly flour a large piece of parchment paper (18 x 12-inches) and roll out the dough into a 12-inch circle. Lift the parchment paper with dough onto a cutting board or the back of a baking tray that is large enough to hold the galette but small enough to fit in your refrigerator.

Spread the almond cream on the dough into an 8-inch circle. Use a slotted spoon the prepared apricots into the center of the dough. Leave the juices in the bowl.

Fold the dough over the apricots in overlapping sections. Brush off any excess flour with a pastry brush. Refrigerate the galette for 20 minutes.

Preheat the oven to 400°F while the galette is chilling. Whisk together the egg and water to make the egg wash.

Remove the galette from the refrigerator and gently transfer it to a rimmed baking sheet. Brush it with the egg wash getting under the folds of the dough. Sprinkle it with the sliced almonds and turbinado sugar. Take the reserved apricot juice and spoon it over the fruit.

Place the galette oven and bake for 35 minutes (rotating halfway through the baking time) or until the crust is dark golden brown and the apricot juices are bubbling. Remove the galette from the oven and allow to completely cool, about 3 hours before serving. Allowing the galette to cool will allow the fruit to set and make it easier to cut into nice clean slices.

Serve the galette with ice cream or whipped cream or all by itself.

The galette is good at room temperature for 2 days in a cover container. It can be refrigerated for up to a week.