Lattice Orchard Apples Walnuts (Printer view)

Thin apple slices woven into a lattice atop honeyed walnuts create a stunning dessert for any occasion.

# 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 chopped walnuts
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, thinly sliced
12 - 1 tablespoon lemon juice
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon

# Directions:

01 - Preheat oven to 375°F. Grease a 9-inch tart pan or pie dish.
02 - Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough just comes together. Press evenly into the prepared pan and prick base with a fork. Chill for 15 minutes.
03 - Line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. Cool slightly.
04 - Mix walnuts, honey, brown sugar, cinnamon, and salt in a bowl. Spread evenly over cooled crust.
05 - Peel (optional), core, and slice apples very thinly, about 1/8 inch thick. Toss slices with lemon juice, sugar, and cinnamon.
06 - Arrange half the apple slices on parchment in parallel rows, slightly overlapping. Weave remaining slices over and under to form a lattice. Transfer lattice carefully onto the tart, trimming edges if needed.
07 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 to 15 minutes until apples are tender and lightly golden. Cool at least 20 minutes before slicing.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It looks like you spent hours in the kitchen when it's really just elegant simplicity wrapped in buttery pastry.
  • The walnut-honey base adds a subtle richness that keeps people reaching for another slice before they even realize it.
  • You can make it ahead and serve it warm or cold, fitting perfectly into whatever your day throws at you.
02 -
  • The lattice needs to be woven on parchment and transferred as one piece—trying to weave it directly in the tart is a frustrating path to a broken apple slice.
  • Don't skip the blind baking step; a soggy, undercooked crust will haunt you with every bite, and no filling is good enough to overcome that disappointment.
  • Slice your apples as thin as possible; thick slices stay firm and slightly crunchy instead of becoming tender and translucent, which changes the whole character of the dessert.
03 -
  • Make your crust the day before if time allows—it bakes more evenly when fully chilled, and you'll have less stress on serving day.
  • If your lattice tears during transfer, it's honestly fine; overlap a piece over the tear and keep moving—nobody will notice once the tart comes out of the oven.
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