Preheat the oven to 375° F.

Line a baking sheet with parchment paper.

In a food processor with a steel blade, combine the flour, salt, and sugar.  Pulse briefly to combine.

Add the cold cubed butter and process for about 5 seconds until a coarse meal develops.  Add the cold water and process for another 5 seconds or so until the dough ball forms.

Transfer the dough to a lightly floured surface and knead a few times, just until the dough comes together into a ball.  Pat the dough into a disk.   Sprinkle flour on the parchment paper and place the disk onto the floured parchment paper.  Using a rolling pin, roll the dough into a circle 8 to 10 inches in diameter, adding more flour as necessary to prevent the dough from sticking.  Transfer the dough to the refrigerator while you prepare the filling.

In a medium saucepan, heat the fruit preserves until runny.

Place the fruit into a large bowl and coat with the preserves.  Toss with 1 tablespoon sugar and the corn starch.  Gently stir to coat the fruit.

Pour the fruit into the center of the galette crust.

Fold the edges of the dough up and over the edge of the filling, peating the edges when needed.  The center should remain open.

Brush the edges of the galette dough with egg wash and sprinkle with turbinado sugar.

Bake for 55 minutes or until the crust is golden brown.

Allow the galette to cool for at least 10 minutes before slicing.  Serve with ice cream or whipped cream.