Prepare dough
In a food processor, add flour, sugar, and salt. Pulse just to combine.
Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
Slowly add 2-4 tablespoons ice water, pulsing lightly. *Add water slowly, and only enough until you see the dough come together.
Gently pat dough into a 1” thick disk. Wrap in plastic and chill at least 45 minutes. (Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.)
Allow to warm at room temperature just for a few minutes so it’s moldable to roll. *Amount of time to warm will depend on the temperature in your house. It’s important that the butter stays cold!
On a lightly floured surface, roll dough into a wide circle, approximately 10” and, about ½ “ thick. *Recommended to transfer to a layer of parchment paper soon after, and finish rolling there. You’ll have a bit extra dough- make something delicious with it!
Prepare filling
Preheat oven to 350°
Rinse all fruit
Add all 5 ingredients to medium bowl
Stir gently, let sit 10-15 minutes
Prepare egg wash
In a small bowl, whisk egg and milk
Prepare earl grey cream
Bring cream to a simmer in a small saucepan over medium heat, whisking as it warms to prevent scalding.
Cut open tea bags (you’ll add the tea loose into the cream)
Remove cream from heat and stir in tea. Let steep 4-5 minutes
Strain through a fine-mesh sieve into a medium bowl. Let cool to room temperature
Whisk in yogurt and maple syrup
Store leftovers in airtight container in the fridge for up to about 1 week
Prepare tart
Place parchment paper directly on a 13x9 baking sheet
Stir filling lightly
Mound filling in center of dough, leaving a 2-4" border
Using a spatula, carefully, section by section, fold edges over, overlapping slightly
Brush dough with egg wash and sprinkle with sugar
Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes
Let cool slightly before serving. Drizzle cream on each slice just before serving. Store leftovers tightly wrapped at room temperature