Apricot & Rhubarb Galette with Shortbread Crust

Ingredients

• 1 lb Apricots, cut in half and pitted
• 2 Stalks Rhubarb, cut into 1/2 inch thick slices
• 3/4 Cup Granulated Sugar
• 2 Tablespoons Honey
• 2 Teaspoons Corn Starch
• 5.3 Oz Package Walker's Pure Butter Shortbread Fingers
• 1 Teaspoon Cinnamon
• 2 and 1/2 Cups Flour
• 1 Tablespoon Sugar
• 1 Teaspoon Nutmeg
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Salt
• 3/4 Cup Butter
• 4-6 Tablespoons Water
• 1 Egg, whisked, for brushing