Lattice Orchard Apple Dessert (Print)

Elegant apple lattice with honey-walnut filling, ideal for seasonal celebrations and cozy meals.

# Ingredients:

→ 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

# Instructions:

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. Gradually add ice water, 1 tablespoon at a time, mixing until dough forms. Press dough evenly into bottom and sides of prepared pan. Prick base with fork and chill for 15 minutes.
03 - Line crust with parchment paper and fill with baking weights or dried beans. Bake for 12 minutes. Remove weights and parchment, then bake an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - Mix chopped walnuts, honey, brown sugar, cinnamon, and salt in a bowl. Spread mixture evenly over cooled crust.
05 - Peel (optional), core, and slice apples very thin (about 1/8 inch). Toss slices with lemon juice, sugar, and cinnamon.
06 - Lay half of apple slices in parallel rows on parchment paper, slightly overlapping. Weave remaining slices over and under to form lattice pattern. Carefully transfer lattice onto tart and trim edges as necessary.
07 - Cover tart 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 serving.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Pro Tips:

01 -
  • The lattice is genuinely easier than it looks once you find your rhythm, and it transforms a simple tart into something that looks restaurant-worthy.
  • Those walnuts soaked in honey create this almost marzipan-like layer that catches people off guard in the best way.
  • It's one of those desserts that works equally well warm from the oven or hours later with coffee, which makes it perfect for gatherings where timing feels uncertain.
02 -
  • Thin slicing matters more than anything else—thick apples won't weave properly and won't cook evenly, leaving you with crunchy pieces in a tart that should be tender.
  • The blind baking step is the difference between a soggy disaster and a crisp, professional-tasting tart; don't skip it even if the instructions suggest you might.
  • Apples release water as they cook, so don't panic if there's liquid pooling after baking—let it drain away as the tart cools, which actually helps it set.
03 -
  • If your apples are particularly juicy, pat the slices dry with a paper towel before weaving—this prevents excessive liquid from making the lattice soggy or sliding around.
  • A mandoline makes the slicing faster and more consistent, but a sharp knife works just fine if you have patience and steady hands; speed isn't worth a trip to the emergency room.
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