Lattice Orchard Apple Walnuts (Printable)

Thinly sliced apples woven over walnuts and honey, creating an elegant autumn dessert.

# Components:

→ 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 if desired, cored and very thinly sliced
12 - 1 tablespoon lemon juice
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon

# Method:

01 - Preheat the 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. Add ice water, one tablespoon at a time, mixing until dough just comes together. Press dough evenly into the bottom and up the sides of the prepared pan. Prick base with a fork and chill for 15 minutes.
03 - Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment, then bake for an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - In a bowl, mix chopped walnuts, honey, brown sugar, cinnamon, and salt. Spread the mixture evenly over the cooled crust.
05 - Peel (optional), core, and slice apples very thinly, about 1/8 inch thick. Toss slices with lemon juice, granulated sugar, and cinnamon to coat.
06 - On a sheet of parchment paper, lay half of the apple slices in parallel rows, slightly overlapping. Weave remaining apple slices over and under to form a lattice pattern. Carefully transfer the lattice onto the tart, trimming edges as necessary.
07 - Cover the tart loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until apples are tender and lightly golden. Cool for at least 20 minutes before serving.
08 - Drizzle with extra honey if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lattice looks like you spent hours in culinary school, but it's actually forgiving and fun once you get the rhythm.
  • Honey and walnuts create this warm, almost savory undertone that keeps people reaching for another slice instead of stopping.
  • It's vegetarian, elegant enough for company, and humble enough for a quiet Tuesday night.
02 -
  • The lattice will shift slightly as it bakes and that's perfectly fine—it's supposed to look handmade, not rigid and frightening.
  • If your apples are releasing too much liquid (some varieties are watery), place them in a colander for 10 minutes and pat dry before weaving, or the filling becomes swimming and your crust gets soggy.
  • Cold butter in the crust is everything; if your kitchen is hot, chill your mixing bowl and even your flour for three minutes before starting.
03 -
  • Make the crust the morning before you plan to bake; letting the dough rest overnight in the refrigerator makes it easier to work with and more forgiving of imperfect technique.
  • If your kitchen is warm, refrigerate your mixing bowl and even briefly chill your flour before making the dough—every degree matters when you're working with butter.
  • A mandoline slicer saves your sanity when you're cutting apples thin; if you don't have one, a sharp chef's knife held at a shallow angle works, just take your time and don't rush.
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