Ingredients:

  • ½ cups All-Purpose Flour
  • teaspoon fine Sea Salt
  • tablespoon Granulated Sugar
  • cup Unsalted Butter, ice cold and cubed
  • ½ cup Ice Water
  • medium Granny Smith Apples, peeled, cored, and sliced ¼-inch thick
  • cup Pecan Halves, lightly toasted
  • ½ cup Pure Maple Syrup
  • ¼ cup Light Brown Sugar, packed
  • tablespoons All-Purpose Flour
  • tablespoon Lemon Juice, freshly squeezed
  • teaspoon Ground Cinnamon
  • ½ teaspoon Ground Cardamom
  • ¼ teaspoon Ground Nutmeg
  • Pinch of fine Sea Salt
  • large Egg, beaten lightly with 1 teaspoon water (for egg wash)
  • tablespoon Coarse Turbinado Sugar

Instructions:

  1. Prepare the Dough: Combine flour, sea salt, and sugar. Cut in the cold butter until mixture resembles coarse crumbs with some pea-sized chunks. Gradually add ice water until dough just comes together. Divide into two discs, wrap tightly, and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, toss the apple slices with maple syrup, brown sugar, flour, lemon juice, cinnamon, cardamom, nutmeg, and salt until evenly coated. Gently fold in the toasted pecans.
  3. Assemble the Base: Roll out the first dough disc. Carefully line a 9-inch tart pan with the dough, pressing firmly into the bottom and up the sides. Trim excess dough to a 1-inch overhang. Place the lined pan in the fridge.
  4. Roll the Lattice Dough: Roll out the second dough disc. Cut into uniform strips (about ¾-inch wide) and chill strips for 10 minutes to firm up.
  5. Fill the Tart: Spoon the apple and pecan mixture into the chilled pastry shell, mounding slightly in the centre.
  6. Construct the Lattice: Weave the pastry strips over the filling to form an elegant lattice top.
  7. Finishing Touches: Trim the lattice ends and crimp the top lattice edges to seal against the bottom crust overhang. Brush the entire surface with the egg wash and sprinkle generously with Turbinado sugar.
  8. Bake: Place the tart on a preheated baking sheet. Bake at 400°F (200°C) for 20 minutes. Reduce heat to 375°F (190°C) and bake for another 40–50 minutes, until the crust is deep golden brown and the filling is bubbling thickly. Shield edges with foil if they brown too quickly.
  9. Cool & Serve: Allow the tart to cool on a wire rack for at least 3 hours before slicing to allow the filling to set properly.