Rustic Apple and Strawberry Galette

In a food processor or stand mixer, combine the flour with the sugar, salt, and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Place the dough on lightly floured surface and roll out the pastry to a 12 to 14-inch circle and transfer to a large rimmed baking sheet lined with parchment paper. (You can also form into a thick disk and wrap tightly in plastic and refrigerate until chilled.)
In a small bowl, combine the sugar and cinnamon.
In a large bowl combine the sliced apples and strawberries and sprinkle with sugar and cinnamon.
Preheat oven to 400 degrees F.
Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows within 1 inch of the edge. Add strawberry slices over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Drizzle the honey over the apples and strawberries.
Brush condensed milk onto crust and bake the galette for 40 to 45 minutes, until the pastry is nicely browned and crisp and all of the fruit is tender. Transfer the galette to a rack and let the cool. Serve warm or at room temperature.