Pear Galette

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1 cup all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

7 tablespoons unsalted butter—5 tablespoons cut into small pieces and chilled, 2 tablespoons melted

1 egg

1 teaspoon milk

2 tablespoons apricot preserves, strained

2 large Bosc pears

1/2 teaspoon very hot water

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