Lattice-Topped Apple Tart

Name: Lattice-Topped Apple Tart
Prep time: 90 min
Cook time: 60 min
Total time: 300 min
Yield: 8
Ingredients: 1 recipe Flaky pie pastry for one 9-inch double-crust pie; ½ cup granulated sugar; ¼ cup firmly packed light brown sugar; 3 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 1½ pounds Golden Delicious apples; 1½ pounds Granny Smith apples; 1 to 2 teaspoons milk, half-and-half, or heavy cream for brushing; 2 tablespoons granulated sugar for topping

Recipe GLPR8b7dbe57672b65

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Dessert

300 min

324 cal

Servings: 8

Oven

SNAP eligible

An elegant rustic tart showcasing a beautiful lattice pastry top over spiced, tender apples. Golden Delicious and Granny Smith apples are combined in a warm cinnamon and nutmeg filling, then baked in a flaky homemade pie crust until the fruit juices bubble and the pastry turns golden brown. This showstopping dessert is best served after cooling to allow the juices to set slightly.

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Ingredients

1 recipe Flaky pie pastry for one 9-inch double-crust pie

½ cup granulated sugar

¼ cup firmly packed light brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1½ pounds Golden Delicious apples

1½ pounds Granny Smith apples

1 to 2 teaspoons milk, half-and-half, or heavy cream for brushing

2 tablespoons granulated sugar for topping

Directions

Prepare your flaky pie pastry dough according to recipe and refrigerate until chilled and ready to work with.
Remove one dough disc from the refrigerator. If too cold and stiff, let it sit at room temperature for 5 to 15 minutes. On a lightly floured work surface, roll the dough from the center outward into a 12 to 13-inch circle about ⅛ inch thick, rotating the dough a quarter turn frequently to keep it circular.
Transfer the rolled dough to a 10-inch tart pan with removable bottom. Gently press it against the sides and trim excess pastry to ½ inch above the rim.
Place the tart pan on a baking sheet, cover with plastic wrap, and refrigerate until the shell is firm, at least 30 minutes.
Remove the second dough disc from the refrigerator and roll into an 11 to 12-inch circle about ⅛ inch thick.
Using a fluted or straight pastry wheel or sharp knife, cut 12 to 14 strips about ¾ inch wide. Place strips on a baking sheet and refrigerate until firm, 10 to 30 minutes.
In a large bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt. Set aside.
Peel, core, and dice the apples: cut Golden Delicious apples into ½-inch pieces and Granny Smith apples into ¼-inch pieces (smaller pieces for the firmer variety help ensure even baking). Toss all apple pieces into the sugar mixture and stir until well coated.
Remove the chilled tart shell from the refrigerator. Spread the apple filling evenly into the shell, leaving it on the baking sheet.
Lay 6 or 7 pastry strips horizontally across the filling about 1 inch apart. Then lay the remaining strips diagonally to create a lattice pattern, spacing them about 1 inch apart.
Using a pastry brush, lightly brush milk, half-and-half, or cream over the lattice top and exposed pastry edges.
Sprinkle the granulated sugar evenly over the entire top of the tart.
Bake the tart (keeping it on the baking sheet to catch any drips) at 375°F for 60 minutes, or until the fruit juices are bubbling up through the lattice and the crust is a rich golden brown.
Remove the tart from the oven and place on a wire cooling rack.
Allow the tart to cool for at least 3 hours before cutting and serving; this resting time lets the fruit juices thicken slightly, making slicing cleaner and easier. Remove the outer tart ring and serve from the pan bottom, or slide the entire tart onto a serving platter.

Comments

Grocery List Plus Editorial Staff3.75

This is a weekend project, not a weeknight meal—the 300-minute total time masks that active work easily stretches to four hours when you factor in crust chilling, dough resting, and lattice weaving, all of which demand hands-on attention. Apples, sugar, flour, and spices are universally available and cheap at every Charlotte chain (expect around $12–15 total for the whole tart, or under $2 per serving), so cost is a genuine strength. The real caveat is the fussy technique: lattice work intimidates many cooks, the tart needs to cool before slicing or it falls apart, and it does not reheat well—this is a same-night centerpiece or a next-morning slice, not a make-ahead for busy families. Reserve this for a leisurely Saturday when you want a showstopper dessert.