Apple Galette (Tart) Recipe By Chef Frank Barrett-Mills

Apples make great ingredients in the fall or during the holiday season. With the help of Executive Chef Frank Barrett-Mills from Middleby, this apple galette (tart) recipe is the perfect fall- or holiday-themed dessert.

Video Chapters

00:00 - Introduction
00:35 - Ingredients & Apple Prep
02:47 - Mixing Ingredients
04:06 - Building the Galette
05:27 - Cooking & Finished Product

Ingredients

For Two Galettes (Tarts)
2 12” pie dough rounds (purchased) 4 lbs. cored, peeled, and sliced Cortland apples ( cut into ½” slices/12 cups) 3/4 cup granulated sugar ¼ cup brown sugar 2 tablespoons fresh lemon juice 1 ½ tsp kosher salt	2 tsp cinnamon 2 tsp nutmeg 2 eggs lightly beaten 4 tablespoons butter divided and sliced into ¼” slices 4 tsp flour, divided 2 tsp each galette Corse sanding sugar for sprinkling

Cooking Directions

Step 1. Place both 12” pastries on a parchment lined sheet pan.
Step 2. In a large bowl combine apples, granulated sugar, flour, lemon juice, salt, and spices, mix well with your hands.
Step 3. Spread filling evenly over the two pie pastries, leaving 1 ½" border around the edge. Single stack the apples tightly, using ½ of the filling on each galette. Fold edges up and over leaving most of the fruit exposed.
Step 4. Pour ½ of the liquid in the bottom of the mixing bowl over each galette. Brush doughs with egg wash, and sprinkle sanding flour over the complete galette. Dab butter on top.
Step 5. Bake for 1 hour to 1 hour and 5 minutes. The apples should be tender. There may be some puddling of juice in the middle of the galette, brush over the complete galette.
Step 6. When done, lift the galettes onto a cooling rack for 10 minutes. Loosen the galettes from the paper and slide onto a serving platter. Let them rest until they're just warm. Slice and serve with ice cream or gelato.

Find Foodservice Equipment Parts

Resource Center