Lattice Orchard Apple Walnut (Printable Version)

Thinly sliced apples woven in lattice over walnuts and honey, ideal for festive autumn occasions.

# The Ingredients 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 if desired, thinly sliced (about 1/8 inch)
12 - 1 tablespoon lemon juice
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon

# Step-by-Step Instructions:

01 - Set oven to 375°F and grease a 9-inch tart pan or pie dish.
02 - Mix flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Press evenly into pan and prick base with fork. Chill 15 minutes.
03 - Line crust with parchment and fill with baking weights or dried beans. Bake 12 minutes, remove weights and parchment, then bake 5 more minutes until lightly golden. Let cool slightly.
04 - Combine walnuts, honey, brown sugar, cinnamon, and salt. Spread mixture evenly over cooled crust.
05 - Core and thinly slice apples. Toss with lemon juice, sugar, and cinnamon.
06 - Arrange half the apple slices in parallel rows on parchment, slightly overlapping. Weave remaining slices over and under to form lattice. Transfer carefully onto tart and trim edges.
07 - Cover loosely with foil and bake 20 minutes. Remove foil and bake 10 to 15 minutes more until apples are tender and golden. Cool at least 20 minutes before serving.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Additional Tips::

01 -
  • The lattice looks showstopping on the table, but the technique is surprisingly forgiving once you relax into it.
  • That honey-walnut layer adds a savory-sweet depth that feels almost luxurious without requiring fancy ingredients.
  • It tastes just as good at room temperature, which means you can make it hours ahead and actually enjoy your guests.
02 -
  • The crust is the whole game—if your butter isn't cold enough, your dough gets tough, and no lattice can fix that.
  • Apple thickness matters; I learned this the hard way when I sliced too thick and ended up with apples that stayed stubbornly chewy instead of tender.
  • Transfer the lattice carefully but don't be afraid of it; a few broken slices can be tucked back in, and honestly, no one ever notices.
03 -
  • Keep your hands and tools cold when making the crust; I chill my bowl and even run cold water over my fingers before handling the dough.
  • The parchment trick when weaving the lattice is a game-changer—it gives you a surface to build on without stress, and transferring it to the tart feels like a magic trick the first few times.
  • Don't overbake—remove it when the apples are tender but still hold a slight resistance to the knife; they continue cooking as it cools.
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