Preheat oven to 400 degrees. Prepare a cookie sheet with a full sheet of parchment paper.
Remove tops from strawberries and slice in even sizes and add to a bowl.
Add blueberries and stir to mix
Stir in sugar and cornstarch and set aside
Place the first sheet of puff pastry on cutting board and gently roll it out a bit to extend size slightly so its about 1/4 inch thick. Cut into even squares and place the squares in single layer on top of parchment paper. Repeat with the second sheet on separate cookie sheet.
Pile equal scoops of berry mixture in the centre of each square. Proceed to fold over sides gradually around in a circle ensuring it is sealed.
Beat eggs and brush the pastry around each galette until evenly coated.
Place in preheated oven and cook for about 30 minutes or until evenly browned.
While baking, place the apricot jam in a saucepan or microwave safe dish and heat through until it softens and is a little thinner for brushing.
When golden brown remove from oven. Brush the pastry of each galette evenly with the apricot mixture. Serve warm ice cream, whip cream or plain.