Save to Pinterest I discovered this tart on a crisp October afternoon when a friend brought one to a casual dinner, and I watched everyone at the table reach for seconds before I'd even finished my first slice. The lattice top caught the candlelight in the most unexpected way, and suddenly I realized that something this visually stunning didn't have to be complicated to make. That night, I went home and started playing with the idea of weaving apple slices over a bed of walnuts and honey, determined to recreate that magic in my own kitchen.
I made this for my mom's book club last November, and I remember standing in the kitchen listening to them laugh in the living room while the tart baked, filling the whole house with that smell of cinnamon and caramelizing apples. When I brought it out, the conversation actually stopped for a moment, and then someone asked for the recipe before I'd even cut the first slice. That's when I knew this wasn't just a dessert, it was the kind of thing that makes people feel welcome.
Ingredients
- All-purpose flour: Use cold ingredients for the crust, and don't skip the chilling step, no matter how much you're tempted.
- Unsalted butter: Cut it into small cubes and keep it in the freezer until the last minute so your crust stays tender and flaky.
- Ice water: Add it slowly and stop as soon as the dough barely holds together, or you'll end up with a tough crust.
- Walnuts: Chop them medium-fine so they're sturdy enough to support the apple lattice without turning to dust.
- Honey: This is your binding agent and sweetness all at once, so don't skimp on quality.
- Apples: Firm varieties like Honeycrisp or Granny Smith hold their shape during baking and won't turn into mush.
- Lemon juice: Toss your apple slices in this right away to prevent browning and add a brightness that balances the sweetness.
Instructions
- Make your crust foundation:
- Combine flour, sugar, and salt, then work in the cold cubed butter until it looks like coarse sand. Add ice water one tablespoon at a time, pressing the dough together gently until it just holds without falling apart. Press this into your tart pan, covering the bottom and sides, then poke the base with a fork to prevent puffing and chill for 15 minutes.
- Blind bake for stability:
- Line your crust with parchment, fill it with pie weights or dried beans, and bake for 12 minutes to set the structure. Remove the weights and parchment, then bake another 5 minutes until the crust is pale golden and looks dry, not wet.
- Build your nutty base:
- Mix chopped walnuts, honey, brown sugar, cinnamon, and salt in a bowl, then spread this mixture evenly over your cooled crust. This layer becomes the flavor anchor that holds everything together.
- Slice and season your apples:
- Peel the apples if you like (I usually do), core them, then slice them as thinly as you can manage, about 1/8 inch thick. Immediately toss these slices with lemon juice, granulated sugar, and a pinch of cinnamon to keep them from browning and to start building their flavor.
- Weave your lattice:
- On a large sheet of parchment, lay half your apple slices in neat parallel rows with slight overlaps, then weave the remaining slices over and under to create a lattice pattern. Carefully slide this parchment onto your tart and trim any apple that hangs over the edge.
- Bake with care:
- Cover the tart loosely with foil and bake for 20 minutes to protect the top, then remove the foil and bake another 10 to 15 minutes until the apples are tender and the edges are lightly golden. Let it cool for at least 20 minutes so everything sets before you slice.
Save to Pinterest There's something quietly satisfying about watching all those thin apple slices transform from pale and watery to golden and tender, their edges curling slightly as they caramelize. It's the kind of magic that happens slowly in the oven, and by the time you pull it out, the whole thing smells so good you almost forget to let it cool.
The Secret of the Lattice
The lattice isn't just decoration, though it certainly looks stunning. When you weave those thin apple slices, you're creating little channels for the honey and cinnamon to seep through, so every bite has layers of flavor. I learned this by accident when my first attempt turned into a slightly chaotic mess, but somehow the apples had caramelized in all the right places anyway.
Timing and Temperature Matter
The blind baking step might feel like extra work, but it's what keeps your crust crispy and prevents a soggy bottom that nobody wants. I used to skip it and regretted it every time until I finally trusted the process. The initial 20 minutes of baking with foil protection keeps the lattice from browning too fast while the apples underneath cook through.
Making It Your Own
This tart is flexible enough to bend with the seasons and your pantry. I've made it with pears instead of apples in late summer, and I've swapped the walnuts for pecans when that's what I had on hand. The real magic is in respecting the technique while giving yourself permission to play with the ingredients.
- Brush the cooled lattice with a thin layer of warmed apricot jam for an extra glossy, professional finish that catches the light beautifully.
- Serve it warm with vanilla ice cream or a dollop of whipped cream for the kind of comfort that tastes like home.
- Make the crust the morning of and store it wrapped in plastic so you're only focusing on the apples when it's time to bake.
Save to Pinterest This tart has become the dessert I make when I want to show someone I was thinking about them, without making a big fuss about it. It's the kind of thing that brings people together quietly, one golden slice at a time.
Common Recipe Questions
- → What type of apples work best for the lattice?
Firm and sweet-tart varieties like Honeycrisp or Granny Smith hold their shape well and balance sweetness with acidity.
- → Can I use a gluten-free alternative for the crust?
Yes, substituting all-purpose flour with a gluten-free blend works well for a similar texture and flavor.
- → How do I make the lattice pattern with apple slices?
Arrange half the thin apple slices in parallel rows on parchment, then weave the remaining slices over and under to form the lattice.
- → What can I substitute for walnuts?
Pecans provide a complementary flavor and texture if you prefer an alternative to walnuts.
- → Any tips for a glossy finish on the lattice?
Brushing the finished lattice with warmed apricot jam after baking adds a beautiful shine and enhances flavor.