Lattice Apple Walnut Honey (Printable version)

Thinly sliced apples woven into a lattice atop a walnut and honey layer, baked to golden perfection.

# What you need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 2 tbsp granulated sugar
04 - 1/4 tsp salt
05 - 3–4 tbsp ice water

→ Filling

06 - 1 cup walnuts, chopped
07 - 1/4 cup honey
08 - 2 tbsp light brown sugar
09 - 1/2 tsp ground cinnamon
10 - 1/8 tsp salt

→ Lattice Top

11 - 3 large apples (firm, sweet-tart such as Honeycrisp or Granny Smith)
12 - 1 tbsp lemon juice
13 - 2 tbsp granulated sugar
14 - 1/2 tsp ground cinnamon

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9-inch tart pan or pie dish thoroughly.
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 forms. Press dough evenly on bottom and sides of pan. Prick base with fork and chill for 15 minutes.
03 - Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake an additional 5 minutes until crust is lightly golden. Allow to cool slightly.
04 - Combine walnuts, honey, brown sugar, cinnamon, and salt in a bowl. Spread mixture evenly over cooled crust.
05 - Peel if desired, core, and slice apples very thinly (approximately 1/8 inch). Toss slices with lemon juice, sugar, and cinnamon to coat evenly.
06 - On parchment, arrange half the apple slices in parallel rows with slight overlap. Weave remaining slices over and under to create a lattice pattern. Transfer lattice carefully onto tart and trim edges if necessary.
07 - Cover lattice loosely with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until apples are tender and lattice is lightly golden. Let cool for at least 20 minutes before slicing.
08 - Optionally drizzle with extra honey. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The lattice is easier than it looks once you stop overthinking it and just weave.
  • Apples, walnuts, and honey create this natural sweetness that doesn't feel heavy or overly sugary.
  • It's elegant enough for a dinner party but casual enough to make on a random Tuesday.
02 -
  • Don't skip the chill time for the dough or the blind bake step—these aren't just steps, they're the difference between a crispy crust and a soggy one.
  • Slice your apples as thin as you can without them falling apart; thicker slices won't cook through and will feel mealy instead of tender.
  • The lattice doesn't need to be perfect—mine never is, and that imperfection is actually what makes it look handmade and beautiful.
03 -
  • A mandoline makes slicing apples faster and more consistent, but a sharp knife and patience work just as well—go slowly and let the blade do the work.
  • If your lattice edges look frayed after weaving, don't panic—fold the rough edges under and press them into the crust; you'll see them settle into place as it bakes and it actually looks intentional.
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