Apple/peach/pear galette

1. In a food processor, mix together flour, sugar and salt. Add in the 1/2 C of butter for the crust and pulse mixture until it resembles wet sand.
Pour in vanilla and ice water and pulse again. Pulse until the dough comes together, forming a ball along the side of the food processor. If dough doesn't come together, add up to 1 TBSP of ice water (3 TBSP was perfect for mine).
Remove dough from the food processor and place on a floured surface. Roll dough into a ball, then cover tightly with plastic wrap and place in the fridge for at least 30 minutes, but up to 2 days.
While dough is in the fridge, peel & core your apples/pears. Cut them in half, then slice the halves into very thin slices (basically as thin as you can get them).
Once the dough is ready, preheat the oven to 375 degrees. Line a large baking tray with parchment paper.
Sprinkle your work surface with flour. Roll your dough out into a 12" circle, should be as thin as a pie crust, and don't worry about it being a perfect circle. Place dough onto prepared baking tray.
Starting from the outside, approx. 3" in from the edge, place your apples/pears in a circle, working your way in to the middle. Be careful not to overstuff, but fill in any gaps. You can arrange however you like, just be sure to give yourself enough dough to fold over the apples/pears.
In a small bowl, combine the coconut sugar and cinnamon. Sprinkle it over the apples/pears.
Place the 4 TBSP cubes of butter for the filling over the apples/pears (they will melt into the tart as it cooks).
Lift the dough over the apples/pears, folding every 3 - 4" as you go around.
Mix the egg with 1 TBSP of water & brush over the crust.
Bake for 30 - 40 minutes, until the apples/pears are soft and the crust is golden brown.
Serve immediately with vanilla ice cream.