Lattice Orchard Apple Walnuts (Print out)

Elegant dessert featuring sliced apples in a lattice atop honeyed walnuts, perfect for fall gatherings.

# 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 (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. Grease a 9-inch tart pan or pie dish.
02 - Combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just forms. Press dough evenly into pan, prick base with a fork, and chill for 15 minutes.
03 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and paper, then bake 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 mixture evenly over the cooled crust.
05 - Peel if desired, core, and slice apples very thinly (about 1/8 inch). Toss with lemon juice, sugar, and cinnamon.
06 - Arrange half the apple slices in parallel rows on parchment, slightly overlapping. Weave remaining slices over and under to create a lattice. Transfer the lattice carefully onto the tart, trimming edges as needed.
07 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until apples are tender and lightly golden. Cool for at least 20 minutes before slicing.
08 - Optionally drizzle with extra honey before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lattice is stunning enough to make people think you've been trained in pastry, but it's honestly just methodical and fun.
  • Walnuts and honey create a savory-sweet foundation that keeps this from feeling overly precious or cloying.
  • It tastes even better the next day, so you can actually relax instead of rushing to serve it warm.
02 -
  • The lattice doesn't need to be perfect—it never is, and that's part of its charm; slight unevenness looks handmade and authentic.
  • If your apples are turning too brown before they're tender, cover with foil for the entire baking time and add a few extra minutes.
  • Slice this when it's warm but not hot; cutting into a piping-hot tart will cause it to fall apart, but room temperature works beautifully too.
03 -
  • Keep the butter cold and work quickly; this is the secret to a truly flaky crust that shatters when you bite into it.
  • Slice apples just before assembling—they brown faster than you'd think, so lemon juice and quick assembly are your friends.
  • Let it cool completely before serving if you want clean slices; warm is delicious but messier.
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