Lattice Orchard Apple Dessert (Printable Version)

Elegant lattice of apple slices layered on honeyed walnut base, ideal for autumn gatherings.

# What You'll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 cup unsalted butter, cold and cubed (115 g)
03 - 2 tbsp granulated sugar
04 - 1/4 tsp salt
05 - 3 to 4 tbsp ice water

→ Filling

06 - 1 cup chopped walnuts (100 g)
07 - 1/4 cup honey (85 g)
08 - 2 tbsp light brown sugar
09 - 1/2 tsp ground cinnamon
10 - 1/8 tsp salt

→ Lattice Top

11 - 3 large apples, peeled (optional), cored, and thinly sliced
12 - 1 tbsp lemon juice
13 - 2 tbsp granulated sugar
14 - 1/2 tsp ground cinnamon

# How To Make It:

01 - Preheat the oven to 375°F (190°C). Grease a 9-inch (23 cm) tart pan or pie dish.
02 - In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Press dough evenly into the pan bottom and sides. Prick base with a fork and chill for 15 minutes.
03 - 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. Allow to cool slightly.
04 - Mix walnuts, honey, brown sugar, cinnamon, and salt in a bowl. Spread mixture evenly over cooled crust.
05 - Peel apples if desired, core and slice very thinly (about 1/8 inch or 3 mm). Toss slices with lemon juice, sugar, and cinnamon.
06 - Arrange half of the apple slices in parallel rows on parchment, slightly overlapping. Weave remaining slices over and under to create a lattice pattern. Carefully transfer lattice onto tart and trim edges as needed.
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 golden. Cool for at least 20 minutes before serving.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lattice looks impossibly fancy but the technique is more forgiving than you'd think, and people will assume you spent hours on it.
  • Walnuts and honey create this buttery, almost caramel-like base that makes every bite feel indulgent without being heavy.
  • It's equally stunning served warm with vanilla ice cream or at room temperature with coffee the next morning.
02 -
  • The apples will release moisture as they cook, so don't skip the blind bake—an underbaked crust becomes soggy no matter how perfect your lattice.
  • Slice the apples as thin as possible; thick slices won't weave smoothly and the lattice loses its elegance.
  • A mandoline makes apple slicing fast and uniform, but a sharp knife and a steady hand work just as well.
03 -
  • If your apples are browning too quickly during the weaving process, toss them with lemon juice right before building the lattice rather than ahead of time.
  • A mandoline slicer saves enormous time and gives you perfectly uniform slices that weave more elegantly than hand-cut ones.
  • Pecans can replace walnuts entirely if that's what you have on hand—they're slightly sweeter and less earthy, which some people prefer.
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