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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


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.