Lattice Orchard Apple Dessert (Print Version)

Elegant apple layers woven on a sweet walnut and honey base, perfect for fall gatherings.

# Components:

→ 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, peeled (optional), cored, and 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 gradually, mixing until dough just clings together. Press evenly into pan bottom and sides. Prick base with a fork. Chill for 15 minutes.
03 - Line crust with parchment and fill with weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake an additional 5 minutes until lightly golden. Let cool slightly.
04 - Mix chopped walnuts, honey, brown sugar, cinnamon, and salt. Spread mixture evenly over cooled crust.
05 - Peel (optional), core, and slice apples very thin, about 1/8 inch thick. Toss with lemon juice, sugar, and cinnamon.
06 - Arrange half the apple slices in parallel overlapping rows on parchment. Weave remaining slices over and under to create lattice pattern. Transfer lattice carefully onto tart and trim edges.
07 - Cover loosely with foil and bake 20 minutes. Remove foil and bake an additional 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 Advice:

01 -
  • That golden lattice top looks like you spent hours in the kitchen, but the technique is actually forgiving once you get the hang of it.
  • The walnut-honey filling creates this sweet, toasty layer that keeps people reaching for seconds.
  • It works warm from the oven with ice cream, or tucked into a picnic basket at room temperature—pure flexibility.
02 -
  • The apple slices need to be thin enough to look delicate but thick enough to hold their shape—this is where a mandoline really shines, though a steady hand with a sharp knife works too.
  • Don't skip the blind baking step for the crust; it prevents a soggy bottom and ensures you get that satisfying crisp texture everyone remembers.
  • The lattice feels intimidating the first time, but remember you're working on parchment where there's no pressure—weave slowly and you'll have something beautiful.
03 -
  • If your apples are particularly tart, add an extra teaspoon of sugar to the tossing mixture; if they're very sweet, add a pinch more cinnamon and lemon juice.
  • A light brush of warmed apricot jam over the finished lattice gives it a gorgeous professional-looking gloss and adds a subtle fruity note.
  • Keep your butter cubed and truly cold, and work as quickly as you can with the dough—these two things are what separate a flaky crust from a dense one.
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