Lattice Orchard Apple Dessert (Print version)

Elegant lattice-layered apples atop a sweet walnut and honey base, perfect for festive 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 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 (190°C). 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, mixing until dough just forms.
03 - Press dough evenly into bottom and up the sides of the prepared pan. Prick base with a fork. Chill for 15 minutes.
04 - Line crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Cool slightly.
05 - Mix walnuts, honey, brown sugar, cinnamon, and salt. Spread mixture evenly over cooled crust.
06 - Peel (if desired), core, and slice apples very thinly (about 1/8 inch). Toss slices with lemon juice, sugar, and cinnamon.
07 - On parchment paper, arrange half the apple slices in parallel rows, overlapping slightly. Weave remaining slices over and under to create lattice. Transfer lattice carefully onto tart, trimming edges if needed.
08 - Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until apples are tender and golden. Allow to cool at least 20 minutes before slicing.
09 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when it's actually quite manageable, making you feel like a pastry chef without the stress.
  • The walnut and honey filling adds depth that prevents it from tasting like a standard fruit tart.
  • Watching people's faces when they realize the lattice is actually woven apples never gets old.
02 -
  • Thin-slicing the apples is everything; anything thicker than 1/8 inch will take too long to bake and you'll end up with mushy fruit and a soggy crust.
  • Keep your butter cold in the crust-making stage or you'll get a dense, tough pastry instead of the crisp, flaky texture that makes this work.
  • The lattice is less delicate than it looks—once it's on the tart, it won't fall apart, so don't second-guess your weaving.
03 -
  • A light brush of warmed apricot jam over the finished lattice adds an elegant shine and subtle fruity gloss that looks professionally done.
  • If your apples are more tart than sweet, add an extra tablespoon of sugar to the apple mixture; if they're particularly sweet, reduce the sugar and add another squeeze of lemon.
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