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Lattice Top Apple Tart

The apple filling is not cooked prior to baking, as the metal tin and the lattice top both afford ample opportunity for moisture to escape from the apples, leaving the pie crust both crisp and flaky.





For the Crust

For the Filling

  • 4 tart apples, peeled, cored and sliced c
  • 50 g or ¼ c brown sugar
  • 50 g or ¼ c white sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tbsp all-purpose flour


  1. In a large bowl, combine the filling ingredients thoroughly.  Add the apple slices and stir to coat.
  2. On a lightly floured surface, roll out one layer of Butter Pastry or Buttermilk Pastry and place it into the pie plate. Arrange the apples in rows on top.  
  3. Roll out another layer of pastry and slice into strips with a fluted pastry wheel. Weave the strips across the tart in a lattice pattern.
  4. Brush the pastry with a beaten egg and sprinkle with sugar. Bake in an oven preheated to 425° F for 10 minutes, then reduce heat to 350°F and bake until done (about 40 minutes).  Keep an eye on the tart while it is baking, and loosely cover the pastry with foil if it browns too quickly.
  • Author: Helen Kain