Lattice-Topped Apple Tart
Prep time
Cook time
Total time
What could be easier than apple pie? Apple tart!! This tart is spiced with cinnamon and nutmeg and a combination of Golden Delicious and Granny Smith apples for a great taste and texture combination. Instead of actually weaving the lattice top, create a mock-lattice by simply laying some of the strips on the filling, then placing the remaining strips on top at a 45 degree angle. This tart is perfect served ala-mode with vanilla ice cream or sweetened whipped cream.

Note: This recipe uses a 10-inch tart pan and the 9-inch double crust Flaky Pie Pastry recipe, which is sufficient for the bottom crust and lattice top.
Recipe type: Dessert | Fruit Tart
Serves: 8 to 10
Apple Filling:
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 3 pounds tart apples (Use 1½ pounds Golden Delicious and 1½ pounds Granny Smith Apples)
  • 1 to 2 teaspoons milk, half and half, or cream
  • 2 tablespoons granulated sugar
  1. Prepare Flaky Pie Pastry for one 9-inch double-crust pie and refrigerate as described through Step 5 of Flaky Pie Pastry recipe.
  2. Remove one dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 13-inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible.
  3. Transfer the rolled dough to a 10-inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry with a sharp kitchen knife to ½ inch. Place tart pan on a baking sheet, Cover with plastic wrap and refrigerate tart shell until firm and ready to use, at least 30 minutes.
  4. Remove the second dough disc from the refrigerator. Roll the pastry into an 11 to 12-inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or sharp kitchen knife, cut 12 to 14 strips about ¾-inches wide for the lattice top.
  5. Place the lattice strips on a baking sheet and refrigerate until firm and ready to use, 10 to 30 minutes.
Apple Filling:
  1. In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt. Set aside.
  2. Peel, core, and dice apples into small pieces. Dice the Golden Delicious apples into ½ inch pieces, and dice the Granny Smith apples into ¼ inch pieces. Toss apple pieces into the sugar mixture and stir with a rubber spatula or wooden spoon until well mixed. Tip: To bake evenly, the Granny Smith apples are diced smaller because they are a firmer apple than the Golden Delicious apples.
  3. Leave the tart shell on the baking sheet for adding the filling and baking so the bottom of the pan doesn’t separate from the outside ring when moved. Spread the apple mixture in the pastry-lined tart pan, distributing the fruit so the top is level instead of domed in the middle.
  4. Mock Lattice Top: Lay 6 or 7 pastry strips horizontally across the filling about ¾ inches apart. Lay the remaining strips on top of the first strips at a 45-degree angle. Using a sharp kitchen knife, trim the strips so they are just touching the edge of the pan. Gently roll the edge of the bottom crust over the edge of the strips.
  5. Cover the tart loosely with plastic wrap and refrigerate to re-chill the pastry while heating the oven.
  6. While tart is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  7. Pastry Topping: Remove the chilled tart from the refrigerator. Using a pastry brush, lightly brush milk, half and half, or cream over the lattice top and edges. Sprinkle the entire top of the tart evenly with sugar.
  8. Bake: Leaving the tart shell on the baking sheet, bake 60 minutes, or until the fruit juices are bubbling and the crust is a golden brown.
  9. Remove from oven and place on a wire cooling rack. Let tart stand at least 3 hours before cutting and serving to allow the juices to slightly thicken.
  10. Serving: When ready to serve remove the outer tart ring. You can leave the tart pan bottom in place or slide the tart off the pan bottom onto a serving platter. Cut the tart into wedges. Refrigerate leftovers.
  11. Tip: Fruit pies and tarts are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the tart pan on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the tart pan directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the tart while it is baking to catch the juices when they bubble over.
Recipe Notes
Pan: One 10" Tart with Removable Bottom Pastry: Flaky Pie Pastry Pastry Prep: Unbaked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

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