Lattice Orchard Apples Walnuts (Printable Version)

Thin apple slices woven into a lattice atop sweet walnuts and honey, ideal for cozy fall occasions.

# What You 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, peeled (optional), cored and thinly sliced
12 - 1 tablespoon lemon juice
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon

# How To Make It:

01 - Preheat oven to 375°F (190°C). Grease a 9-inch 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, one tablespoon at a time, mixing until dough just holds together. Press evenly into bottom and sides of 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, then remove weights and parchment. Bake an additional 5 minutes until lightly golden. Let 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 (approximately 1/8 inch thick). Toss slices with lemon juice, sugar, and cinnamon.
06 - On parchment paper, arrange half of the apple slices in parallel rows, slightly overlapping. Weave remaining slices over and under to form a lattice pattern. Transfer lattice carefully onto tart, trimming edges as needed.
07 - Cover loosely with foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes until apples are tender and lightly golden. Allow to cool for at least 20 minutes before serving.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The lattice top is easier to create than it looks, and it never fails to impress anyone sitting at your table.
  • That honey-walnut base adds an unexpected richness that keeps people coming back for another slice.
  • It works equally well served warm from the oven or at room temperature, making it perfect for advance preparation.
02 -
  • Don't skip chilling the crust—those 15 minutes prevent shrinkage and ensure a crisp base that won't disappoint.
  • The apple slices don't have to be perfectly uniform; slight variations in thickness actually look more natural and beautiful in the final lattice.
  • If your lattice tears during transfer, simply patch it with a spare apple slice and no one will ever know.
03 -
  • Keep your butter and water ice cold throughout the dough-making process; warm butter creates a greasy crust instead of a flaky one.
  • A mandoline makes thin, consistent apple slices, but a sharp knife and a steady rhythm work just as well if that's what you have on hand.
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