Prepare the dried apricots. Slice them into small pieces—I cut each one into 4 or 5 bits. Put them in a small saucepan with the cup of water and 2 tablespoons sugar and simmer for 10 minutes. Drain the apricots—reserve the cooking liquid for the glaze. Let the apricots cool to room temperature.
Peel and core the apples and slice them. Toss with lemon juice to keep them from browning.
Roll out the crust. You may use Terry’s galette crust recipe here, or your favorite pie crust recipe, or, as I did this time, a commercial shortcut. This time, in the spirit of giving ourselves a break and trying something new, we used a flat, rolled Pillsbury ready-made crust (not one already formed in a pie pan). If you do this, then follow the package directions, which of course are quite simple. And PS, we are pleased with the result—10/10 would buy again. Put the COOKINA or Silpat on the baking sheet, then finish rolling out the crust directly on the sheet. In a medium bowl, mix together the filling components—the sliced apples, apricots, cinnamon, remaining 1/4 cup sugar, and 4 teaspoons flour. Use your hands to mix everything together. Taste the apples—if they seem too bland, add a dash more lemon juice.
Sprinkle the last teaspoon of flour in the middle of the rolled out crust (see photo). Using a slotted spoon, heap the apple-apricot mixture in the middle. If liquid has gathered in the bottom of the mixing bowl, leave it there. Make sure the components are even distributed—the apricots will have a tendency to find each other and just hang out together, and we want them to be evenly distributed. Then gather up the dough and pinch-pleat it all around to form a bowl. Brush the dough with beaten egg white.
Then let the whole thing rest in the fridge for about 10 minutes. Meanwhile, preheat the oven to 350ºF.
Bake the galette for about 50 – 60 minutes. It is done when the crust is handsomely browned and the apples are soft.
If you want to glaze the galette, pour the reserved apricot poaching liquid into a small saucepan and cook it down until it is a thick syrup. It will start to caramelize. Quickly drizzle it over the top of the galette, and there you are. Serve. Cut into wedges, warm or room temperature.