Lattice Orchard Dessert (Print)

Elegant dessert with thin apple slices in lattice over a sweet walnut and honey base.

# Components:

→ Crust

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

→ Filling

06 - 1 cup walnuts, chopped (100 g)
07 - 1/4 cup honey (85 g)
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) and thinly sliced (about 1/8 inch or 3 mm thick)
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 (23 cm) tart pan or pie dish.
02 - In a bowl, combine flour, sugar, and salt. Incorporate cold butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough comes together. Press dough evenly into bottom and sides of the pan. Prick base with a fork and chill for 15 minutes.
03 - Line crust with parchment paper and fill with pie weights or dried beans. Bake 12 minutes, then remove weights and parchment. Bake an additional 5 minutes until lightly golden. Allow to cool slightly.
04 - Mix chopped walnuts, honey, brown sugar, cinnamon, and salt. Spread mixture evenly over cooled crust.
05 - Optionally peel, core, and thinly slice apples (3 mm). Toss slices with lemon juice, sugar, and cinnamon.
06 - On parchment, arrange half the apple slices in parallel rows overlapping slightly. Weave remaining slices over and under to create lattice pattern. Carefully transfer lattice onto tart, trimming edges as necessary.
07 - Cover with loosely tented foil and bake 20 minutes. Remove foil and bake an additional 10 to 15 minutes until apples are tender and edges lightly golden. Cool for at least 20 minutes before slicing.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in about an hour—your guests won't believe you made this.
  • The contrast of crispy walnut honey filling with tender apples hits every flavor and texture note at once.
  • You get to feel like a pastry chef without needing years of training or fancy equipment.
02 -
  • Your apples are everything—they must be thin and consistent or some pieces will be raw while others turn to mush; practice your slicing technique on the first apple.
  • If your lattice cracks or tears during transfer, don't panic; just lay the pieces on the tart and let them overlap slightly—it'll still look beautiful and taste even better because you'll feel like you conquered a challenge.
  • The filling spreads thicker than you'd expect, which is perfect; it anchors the apples and prevents them from sliding around, so don't skimp on it.
03 -
  • If your lattice starts to brown too quickly during the final bake, tent it loosely with foil—this gives the apples time to soften without burning the pastry edges.
  • A mandoline slicer makes apple slicing consistent and fast, but respect its blade; I've learned that lesson more than once and still have all my fingertips because I use the guard without fail.
  • Let the tart cool completely before refrigerating if you need to make it ahead; condensation will make the lattice soggy, but a fully cooled tart wraps beautifully and reheats perfectly.
Back