Lattice Orchard Apples Walnuts (Printable)

Thin apple slices woven atop a sweet walnut and honey base, perfect for autumn gatherings.

# What 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 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 (firm and sweet-tart, such as Honeycrisp or Granny Smith)
12 - 1 tablespoon lemon juice
13 - 2 tablespoons granulated sugar
14 - 1/2 teaspoon ground cinnamon

# Cooking Steps:

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

# Expert Tips:

01 -
  • The lattice top is stunning enough to be your centerpiece, but it's actually forgiving if a slice breaks—it only adds to the charm.
  • Walnuts and honey create a layer of complexity that elevates this from simple apple dessert to something people will ask you to make again.
  • It comes together in about an hour, which means you can surprise yourself and others on a weeknight without losing your mind.
02 -
  • The difference between a buttery, flaky crust and a dense one comes down to not overworking the dough—mix until just combined, not smooth.
  • Slicing your apples as thin as possible is what makes this tart special; thicker slices will never become tender in the baking time, leaving you with a weird texture contrast.
  • If your lattice tears while transferring, simply patch it with another slice or two—it will bake perfectly fine and look intentional.
03 -
  • Keep your butter genuinely cold and work quickly—this is the secret to a flaky crust that makes people gasp.
  • If your apple slices start to brown while you're working on the lattice, toss them again with a little extra lemon juice to refresh their color.
  • Make the tart a few hours ahead and keep it at room temperature; it actually develops more flavor as it cools and is easier to slice cleanly than when it's still warm.
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