-
In a food processor mix together the flour, salt, baking powder, and butter. Mix in pulses till dry crumbs are formed.
-
Add in the cold water 1 tbsp at a time and keep pulsing until dough just comes together.
-
Transfer the dough to a floured surface, and roll out the dough to a circle. Wrap the dough in surround wrap and place in the refrigerator for half an hour.
-
Heat the oven to 390°F (200°C).
-
Cut the peaches into wedges and place in a bowl add in the sugar, toss together, set aside.
-
Roll out the dough to a large circle on a lightly floured surface, about ⅛ - ¼ inch (3-5 mm) thick. Using the rolling pin, transfer the dough to a piece of baking paper.
-
Place the apricot wedges in the center of the dough, leaving a border of about 2' inch (5 cm) around the edges.
-
Toss the cherries on top of the apricots, and fold the edges over the fruit.
-
Brush the edges of galette with melted butter and sprinkle edges with brown sugar.
-
Bake for 35-40 min or until galette is golden brown.
-
Take out of the oven and let cool before serving.