Bake-Off® Contest 32, 1986
Medford, Oregon

Apple Nut Lattice Tart

This elegant tart, adapted from several recipes, is a delicious contemporary variation of apple pie.

(16)
(2)
Save and Share
  • prep time 30 min
  • total time 3 hr 25 min
  • ingredients 10
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3
to 3 1/2 cups thinly sliced, peeled apples (3 to 4 medium)
1/2
cup granulated sugar
3
tablespoons golden raisins
3
tablespoons chopped walnuts or pecans
1/2
teaspoon ground cinnamon
1/4
to 1/2 teaspoon grated lemon peel
2
teaspoons lemon juice

Glaze

1/4
cup powdered sugar
1
to 2 teaspoons lemon juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.
  • 2 Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. In large bowl, mix filling ingredients to coat. Spoon into crust-lined pan.
  • 3 To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edge.
  • 4 Place tart on preheated cookie sheet in oven; bake 40 to 55 minutes or until apples are tender and crust is golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Remove from cookie sheet. Cool 1 hour.
  • 5 In small bowl, blend glaze ingredients, adding enough lemon juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool completely, about 1 hour. Remove sides of pan.
  • 1 Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.
  • 2 Place cookie sheet on middle oven rack in oven to preheat; heat oven to 400°F. In large bowl, mix filling ingredients to coat. Spoon into crust-lined pan.
  • 3 To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edge.
  • 4 Place tart on preheated cookie sheet in oven; bake 40 to 55 minutes or until apples are tender and crust is golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Remove from cookie sheet. Cool 1 hour.
  • 5 In small bowl, blend glaze ingredients, adding enough lemon juice for desired drizzling consistency. Drizzle over slightly warm tart. Cool completely, about 1 hour. Remove sides of pan.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
260mg
260%;
Total Carbohydrate
49g
49%
(Dietary Fiber
1g
1%
  Sugars
22g
22%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.