Apricot-Thyme Galette

A little almond flour (also referred to as "almond flour") makes the dough more tender. Look for it in the baking department or in the gluten-free section.
Preheat the oven to 400 degrees.Lightly pour 1 oz (about 1/4 cup) of all-purpose flour into a dry measuring cup; smooth with a knife. Combine 1 ounce all-purpose flour, iced water, vinegar, and almond extract in a small bowl; stir with a fork until a paste forms.Combine the remaining 1 ounce (about 1 cup plus 2 tablespoons) all-purpose flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk. Beat the butter using a pastry blender or 2 knives until the mixture resembles coarse flour. Add the mush; stir until it becomes moist. Place the dough on a lightly floured surface; knead lightly 5 times. Carefully squeeze a 4-inch circle out of the dough onto a thick plastic wrap. Cover with another plastic wrap. Gently roll out the dough into a 14-inch circle; freeze for 10 minutes.Remove the dough from the freezer; remove the top sheet of plastic wrap. Let stand for 1 minute or until they are tender. Place the dough with plastic wrap facing up on a baking sheet lined with parchment paper; remove the remaining plastic wrap.Combine the cornstarch and 2 tablespoons of sugar; sprinkle over the dough, leaving a 2-inch rim. Lay the apricots with knitting needles on top of the cornstarch mixture, leaving a two-inch border. Fold the edges of the dough over the apricots (the dough will only partially cover the apricots).Combine the jam and honey in a small bowl suitable for a microwave oven; reheat in the microwave on high power for 45 seconds. Brush the apricots and the edges of the dough with the jam mixture. Sprinkle with the remaining sugar. Bake at 400 ° C for 35 minutes or until the crust is lightly browned. Remove from the oven; sprinkle with thyme. Let cool for 10 minutes.