Apricot & Rhubarb Galette with Shortbread Crust

First, make the crust. In a blender or food processor, pulverize the Walker's Shortbread Fingers until they turn into fine crumbs.

In a large bowl, mix the shortbread crumbs with the flour, sugar, nutmeg, cinnamon, and salt until well blended.

Cut the butter into pea size pieces over the bowl or use a dough scraper to chop the butter up in the bowl with the flour.

Add the water, 1 tablespoon at a time, until the dough just sticks together when you squeeze it. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.

While the dough is chilling, you can make the fruit filling. In a medium sized bowl, toss together all of the ingredients until the pieces of fruit are well-coated in the mixture. Set aside.

Preheat the oven to 375 degrees F.

Take the dough out of the refrigerator and pat it out into a rough circle on a well-floured surface.

Use a lightly floured rolling pin to roll it out to a 1/2 inch thick circle. Transfer the dough circle onto a baking sheet lined with parchment paper.

Empty the fruit filling into the center of the circle, spreading it out a little bit so it's not all in a tall heap, and fold the edges of the dough over the filling to create a 2-3 inch deep crust.

Brush the exposed crust with the whisked egg and bake in the oven for 50-60 minutes, or until the crust is deeply golden and the filling is soft.

If you find the crust is browning too quickly, tent the galette with tinfoil. Once done, remove from the oven and allow to cool for 30 minutes before serving.