Save The first time I wove apple slices into a lattice, my hands were shaking—not from nerves, but from the pure joy of watching something so intricate come together. I'd spent an afternoon at an orchard in late September, picking apples that felt warm from the sun, and I knew immediately they needed to become something beautiful. This tart was born from that moment, a way to honor both the apples and the quiet satisfaction of creating something that looks like it belongs in a gallery.
I made this for a potluck once where everyone brought store-bought desserts, and I watched my sister's face when she took the first bite—that subtle pause where you know someone's tasting something they didn't expect. She asked for the recipe three times that night, each time swearing she'd actually make it. She finally did, and now it's her go-to showstopper too.
Ingredients
- All-purpose flour (1 1/4 cups): The foundation of a tender, flaky crust—cold butter and ice water are your best friends here.
- Unsalted butter, cold and cubed (1/2 cup): Keeps the crust crispy and gives it those beautiful golden layers; don't skip the cold part or you'll end up with tough pastry.
- Granulated sugar for crust (2 tbsp): Just enough sweetness to complement the filling without overpowering it.
- Salt (1/4 tsp for crust, 1/8 tsp for filling): Brings out flavors and balances the sweetness across every layer.
- Ice water (3–4 tbsp): Added gradually, this is what turns your crumbly mixture into dough—patience pays off.
- Walnuts, chopped (1 cup): I prefer leaving them slightly chunky so you get real texture; toasting them first deepens their flavor beautifully.
- Honey (1/4 cup): The soul of the filling, providing a gentle floral sweetness and binding everything together.
- Light brown sugar (2 tbsp): Adds moisture and a hint of molasses complexity to the walnut layer.
- Ground cinnamon (1/2 tsp for filling, 1/2 tsp for apples): Warm and essential—this is what makes the whole tart smell like autumn.
- Firm, sweet-tart apples like Honeycrisp or Granny Smith (3 large): The stars of the show; avoid mealy varieties or they'll collapse into mush during baking.
- Lemon juice (1 tbsp): Prevents browning and adds a subtle brightness that keeps the apples from tasting cloying.
- Granulated sugar for apples (2 tbsp): Caramelizes slightly during baking, creating little pockets of sweetness in the lattice.
Instructions
- Set your oven and prepare the pan:
- Preheat to 375°F and grease your tart pan so the finished crust slides out easily. Having everything ready before you start keeps the process smooth and stress-free.
- Build the crust:
- Combine your dry ingredients, then cut in cold butter until it resembles coarse breadcrumbs—those little butter pieces are what create flaky layers. Add ice water slowly, mixing just until the dough comes together without overworking it, then press it gently into your pan and chill.
- Blind bake for structure:
- Line with parchment and weights, bake for 12 minutes, then remove those and bake 5 more minutes until pale golden. This step keeps your crust from getting soggy when you add the wet filling.
- Layer the walnut mixture:
- Spread the honey-walnut filling evenly over your cooled crust, making sure every edge gets some richness. The honey will soften slightly and bind everything together as it bakes.
- Prepare your apple slices:
- Slice them paper-thin—a mandoline makes this effortless, but a sharp knife works too—then toss with lemon juice and sugar immediately so they don't brown. The thinner they are, the more elegantly they weave and the better they bake.
- Weave the lattice:
- Lay half your apples in parallel rows on parchment, slightly overlapping, then weave the remaining slices over and under to create that gorgeous crisscross pattern. Slide it carefully onto your filled tart and trim the edges; it feels like you're handling something precious, because you are.
- Bake with patience:
- Cover loosely with foil for the first 20 minutes to protect your crust, then uncover and bake another 10–15 minutes until the apples are tender and golden. Let it cool for at least 20 minutes—this lets everything set so you get clean slices instead of a beautiful mess.
Save The moment the tart came out of the oven and the whole kitchen filled with that cinnamon-apple-honey warmth, I understood why people talk about food and memory the way they do. It wasn't just a dessert anymore—it was the smell of that September afternoon, the feeling of standing at the orchard, the joy of creating something intricate with my own hands.
Choosing Your Apples
Not all apples are created equal when it comes to baking. Honeycrisp and Granny Smith are your allies because they hold their shape and have that perfect balance of sweet and tart that keeps the tart from tasting one-dimensional. I've tried softer varieties out of laziness and always regretted it—they cook down into applesauce when you need them to stay distinct and sliceable. If you're shopping in spring or summer when fresh apples are harder to find, Pink Ladies are a solid backup. Trust your instincts: if an apple feels dense and sounds crisp when you bite into it at the store, it's probably the right choice.
The Walnut Layer Secret
This filling is where the magic happens, and it's so simple it almost feels like cheating. The honey isn't just sweetness—it's a binder that keeps the walnuts from sliding around, and it caramelizes slightly at the edges during baking, creating these little pockets of deep, complex flavor. If you toast your walnuts in a dry pan for a few minutes before chopping them, you'll unlock a nuttiness that feels almost smoky. Brown sugar adds moisture and a hint of molasses that regular sugar can't quite deliver, so don't substitute it out.
Making It Your Own
The beauty of this tart is how forgiving it is when you want to make it personal. Some people brush the baked lattice with warmed apricot jam for extra gloss and a subtle fruity note that plays beautifully with the apples. Others swap pecans for walnuts and suddenly it tastes like a different season. A handful of cardamom instead of cinnamon takes it somewhere unexpected. The framework is solid enough that you can play within it without the whole thing falling apart.
- Try pecans, pistachios, or hazelnuts instead of walnuts for a different personality.
- A drizzle of honey or a scoop of vanilla ice cream on warm slices is non-negotiable.
- This tart tastes incredible at room temperature the next day, so bake it ahead if you're hosting.
Save This tart reminds me that the most beautiful things in the kitchen often come from the simplest ingredients and a little patience. Every time someone asks for the recipe, I give it gladly, knowing they're about to create something that tastes like autumn itself.
Recipe FAQs
- → What type of apples work best for the lattice?
Firm, sweet-tart apples like Honeycrisp or Granny Smith hold their shape well and provide a balanced flavor for the lattice.
- → How can I ensure the crust stays crisp?
Blind bake the crust before adding the filling. This prevents sogginess and helps maintain a crisp texture.
- → Can walnuts be substituted?
Pecans make a great alternative, offering a slightly different flavor and similar texture to walnuts.
- → What is the purpose of the lemon juice on apple slices?
Lemon juice prevents the apples from browning and adds a subtle tartness to balance the sweetness.
- → Is there a way to add extra shine to the lattice topping?
Brushing the lattice with warmed apricot jam after baking adds a lovely glossy finish.
- → Can this dessert be made gluten-free?
Yes, use a gluten-free flour blend for the crust to accommodate gluten-free needs without compromising texture.