1-Mixing the Slurry: Start by mixing 1/4 cup flour with 3 tablespoons ice water, 1/2 teaspoon cider vinegar, and 1/8 teaspoon almond extract to create a smooth slurry.

2-Preparing the Flour Mixture: In another bowl, whisk the remaining flour with 2 tablespoons raw sugar and 1/4 teaspoon salt, then cut in the 1/4 cup chilled butter until it looks like coarse crumbs.

3-Combining and Kneading the Dough: Next, add the slurry to the flour mixture and combine it gently. Lightly knead the dough on a floured surface, shape it into a 4-inch round, and roll it out to a 14-inch circle between plastic wrap. Chill this in the freezer for 10 minutes to keep it flaky. Preheat your oven to 400°F while you prepare the rest.

4-Assembling the Galette: Place the dough on a parchment-lined baking sheet and sprinkle it with 1 and 1/2 tablespoons cornstarch and 2 tablespoons raw sugar, leaving a 2-inch border. Arrange the 2 pounds of quartered apricots on top, then fold the edges over the fruit. Warm the 1/4 cup apricot jam and 1 tablespoon honey together, and brush this over the fruit and dough. Sprinkle the remaining raw sugar on top before baking for 35 minutes until golden brown.

5-Finishing Touches: After baking, sprinkle with 1 teaspoon fresh thyme leaves and let it cool for 10 minutes.