Lattice Orchard Apples Walnuts (Printable)

An elegant autumn tart weaving thin apple slices atop honeyed walnuts and spiced crust.

# What You'll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 1 cup walnuts, chopped
07 - 1/4 cup honey
08 - 2 tablespoons light brown sugar
09 - 1/2 teaspoon ground cinnamon
10 - 1/8 teaspoon salt

→ Lattice Top

11 - 3 large apples (firm and sweet-tart, such as Honeycrisp or Granny Smith)
12 - 1 tablespoon lemon juice
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon

# How to Make It:

01 - Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan or pie dish thoroughly.
02 - In a mixing bowl, combine the flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together. Press the dough evenly into the base and sides of the prepared pan. Prick the base with a fork and chill for 15 minutes.
03 - Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - Combine chopped walnuts, honey, brown sugar, cinnamon, and salt in a bowl. Spread the mixture evenly over the cooled crust.
05 - Core and slice apples very thinly (approximately 1/8 inch thickness). Optionally peel beforehand. Toss slices with lemon juice, granulated sugar, and cinnamon.
06 - On a sheet of parchment paper, arrange half of the apple slices in parallel overlapping rows. Weave the remaining slices over and under these rows to create a lattice pattern. Carefully transfer the lattice onto the filled crust, trimming edges as necessary.
07 - Loosely cover the tart with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 to 15 minutes until the apples are tender and lightly golden. Cool for a minimum of 20 minutes before slicing.
08 - Drizzle with additional honey if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The lattice looks restaurant-worthy but honestly comes together faster than you'd expect once you get the hang of the weaving.
  • That walnut and honey layer is deeply satisfying in a way that feels almost decadent but isn't overly sweet.
  • It bridges the gap between a casual weeknight dessert and something fancy enough to serve guests without stress.
02 -
  • Cold butter is absolutely non-negotiable for a flaky crust; if your kitchen is warm, chill your mixing bowl and even your flour beforehand.
  • Apples vary wildly in moisture content, so if yours seem particularly juicy, pat the slices dry before weaving to prevent a soggy bottom.
  • Don't skip the blind baking of the crust; raw pastry under a moist filling will turn soggy no matter how perfect everything else is.
03 -
  • If your apple lattice looks a little messy during transfer, don't panic; a few broken slices can be tucked back in and actually blend right into the pattern once baked.
  • Leaving the apple skins on adds color and fiber while making the whole thing look more rustic and real, which honestly photographs better too.
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