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.