Stone Fruit Galette with Honey Whipped Cream

1. Preheat oven to 375°F and line a baking sheet with parchment paper. In a mixing bowl, combine sliced fruit, honey, cornstarch and lemon juice. 
2. Cut puff pastry into a circle and coat with egg wash. Add fruit mixture and fold sides. Coat sides with egg wash and coarse sugar. Bake for 25-30 minutes or until pastry is golden brown. 
3. Add whipped cream ingredients to a bowl and whisk on low speed for a few minutes. Increase mixer to medium speed until medium peaks form. Serve with galette. 
4. Store leftovers covered in the fridge for up to 5 days. Enjoy!