The Golden Spiced MaplePecan Lattice Tart

The Golden Spiced Maplepecan Lattice Tart

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Preparation time:45 Mins

Cooking time:65 Mins

Servings:8 generous slices

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:

• 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.
• 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.
• 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.
• 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.
• Fill the Tart: Spoon the apple and pecan mixture into the chilled pastry shell, mounding slightly in the centre.
• Construct the Lattice: Weave the pastry strips over the filling to form an elegant lattice top.
• 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.
• 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.
• 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.

Nutrition Facts

Calories:500 calories

Protein:6g

Fat:28g

Carbs:55g

Fiber:5g

Recipe Info

Category:Dessert

Cuisine:American

The Golden Spiced Maple-Pecan Lattice Tart: A Sophisticated Twist on Autumn Classics

Human Hook

Right then, let’s get this Thanksgiving Dessert sorted! The smell of warm apples and spice hits you the second you pull this out of the oven. It’s the aroma of pure, unadulterated autumn comfort, but with a posh edge. If you’re looking for a serious flavour upgrade that still screams 'home-baked goodness,' you’ve landed in the right spot.

Intent Scan

I know what you’re typing into Google. You’re asking: "How do I get that flaky all-butter pastry crust that doesn't shrink?" And: "How do I make a warm spiced apple tart filling that actually sets?" Most recipes just gloss over these bits, but we are diving deep. This recipe nails the perfect texture and gives you that show-stopping look, proving you can master a sophisticated autumn dessert idea without losing your marbles.

Competitor Snapshot

Other bloggers might talk about a simple apple pie, but honestly, they miss the point when it comes to holiday centrepieces. They rush the pastry or use plain white sugar. We are going straight for the deep flavour using pure maple syrup and a cheeky bit of cardamom to elevate the best holiday tart recipe . Plus, we’re tackling that tricky lattice top head-on, so you can proudly present your lattice top tart baking skills to the family.

The Golden Spiced Maple-Pecan Tart: Let’s Talk Dough

First things first: the pastry. Honestly, the biggest secret to getting that shatteringly flaky crust is discipline. Keep everything freezing cold. I learned the hard way that if your butter softens even a little, you end up with something more like shortbread than the light, layered dream we need.

This recipe makes enough for a base and a top lattice, perfect for a 9-inch tart pan. Remember, when you’re cutting the butter into the flour, you want chunks the size of garden peas. Those little cold butter nuggets are what create the steam pockets.

Building the Flavor: That Filling

This filling is where we introduce the good stuff. Forget standard cinnamon; we are using real, dark maple syrup. It adds depth you just can’t get from plain brown sugar alone. I always toast my pecans lightly before adding them in; it stops them tasting a bit dull and brings out their natural oiliness.

When mixing the apples, go easy! You want them coated, but you don’t want them breaking down before they even hit the oven. A little lesson I picked up? Always add the lemon juice last to stop the apples from browning too quickly while you assemble. That’s how we keep our dessert with maple and cardamom looking fresh.

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Right then, let’s get this Thanksgiving Dessert sorted! Nothing says ‘the big day’ quite like something rich, warming, and utterly indulgent to round off that magnificent feast. Forget the stress; we’re aiming for show-stopping simplicity with this Spiced Maple Pecan Apple Pie Recipe mash-up. I’ve knocked together something truly special here, a real show-off piece that tastes like a slice of sophisticated autumn heaven. This isn't your standard, slightly soggy-bottomed apple pie, oh no. We’re elevating the classic by combining crisp apples with buttery pecans and pure maple. It's pure comfort, dressed up for a party.

Core Shopping List

Getting your ingredients right is half the battle, mate. For this Warm Spiced Apple Tart Filling , quality really shines through, especially with the maple syrup.

Grab about 3 lbs (1.35kg) of Granny Smith apples. You want them firm; no mealy mush, please. For the sweetener, you need ½ cup (120ml) of proper, dark, pure maple syrup—none of that breakfast syrup rubbish. Grade A Dark Robust is what you’re after for that deep flavour profile.

For the pastry, you need 1 cup (227g) of good quality unsalted butter. Crucially, it must be ice cold . Honestly, this is non-negotiable for that flaky goodness. If you see decent pecans, grab about 1 cup (120g) and give them a quick toast first; it makes a huge difference.

Flavour Architecture

This is where we build the backbone of flavour for our Dessert with Maple and Cardamom . We’re going beyond simple cinnamon.

The usual suspects are 1 teaspoon of cinnamon and a pinch of nutmeg, but the real magic comes from ½ teaspoon of ground cardamom. It brings this beautiful, slightly floral warmth that cuts through the sweetness. Lemon juice ( 1 tablespoon ) brightens everything up, stopping the whole thing tasting too heavy.

If you can’t find cardamom—though you should, it’s vital for this Sophisticated Autumn Dessert Ideas contender—you could try substituting it with a tiny pinch of ground allspice, or even better, if you have some mixed spice (like what you’d use for mince pies), use about ¾ teaspoon of that instead. Another trick, if you want max umami in the filling, is to dissolve a tiny pinch (less than ⅛ teaspoon ) of instant coffee powder into the maple syrup; it deepens the brown sugar note beautifully.

Equipment & Mise en Place

For a perfect Lattice Top Tart Baking , having your bits and bobs ready saves a massive headache later.

You’ll ideally want a 9-inch tart pan with a removable bottom . It helps get those gorgeous, crisp edges. If you don't have one, use a good deep pie dish, but know the edges might bake a bit slower.

My top mise en place tip for this Make-Ahead Thanksgiving Dessert ? Get your dough made, wrapped, and chilling first thing . While it rests for at least an hour, you can chop your apples, measure your spices, and toast your pecans. When you pull that cold dough out, you want everything else ready to go so the dough stays cold. Don't let that butter warm up! This attention to detail ensures your crust is shatteringly crisp, not tough. This is truly the Best Holiday Tart Recipe if you stick to the chill factor.

Right then, let’s get this Thanksgiving Dessert sorted! Nothing says ‘the big day’ quite like something rich, warming, and utterly indulgent to round off that magnificent feast. Forget the stress; we’re aiming for show-stopping simplicity. This Spiced Maple Pecan Apple Pie Recipe is truly one for the books.

I’ve devised a recipe that takes a classic—the humble apple pie—and gives it a proper autumnal glow-up, perfect for wowing your Aunt Mildred without causing a kitchen meltdown. If you're hunting for Sophisticated Autumn Dessert Ideas , you’ve landed in the right spot.

Before You Cook

Listen up, because this is where we stop those recipe rivals from bagging a better bake than us! The biggest no-no with any great tart, especially one featuring a Flaky All-Butter Pastry Crust , is limpness. My old baking buddy, Brenda, once served a tart that was so soggy on the bottom, you needed a spoon to eat it. We don't want that drama.

The key staging step here is chilling . You need that butter stone cold. If your rival says they only chill their dough for 30 minutes, tell them to stick it! We’re aiming for a minimum of one hour for both dough discs. This resting time lets the gluten relax and keeps the butter solid. A solid butter equals layers; layers equal flaky heaven. If you skip the chill, you get a tough, greasy base. Simple as that.

Guided Cooking Sequence

This is where we bring the Warm Spiced Apple Tart Filling to life. It’s all about listening and smelling.

1. Mix the Filling: Get your apples coated in the maple, spices, and sugar. Taste a bit of the mix—does it sing? If it tastes a bit flat before baking, add a tiny pinch more salt now.

2. Bottom Layer Down: Get your chilled bottom crust into the pan. Give it a quick 10-minute trip back to the fridge while you start the lattice prep. Cold pastry meets cold filling—that’s the secret to avoiding the soggy bottom curse.

3. Weaving the Magic: Now for the lattice. Take your strips, and remember the weave: Over one, under one. Don’t pull too tight! If you pull too hard, the strips shrink unevenly in the oven, and you end up with gaps you didn't want. Lay them gently.

4. The Big Bake: Preheat your oven to 400° F ( 200° C) . We start high to shock the pastry into puffing up. After 20 minutes, drop it down to 375° F ( 190° C) . The aroma should start smelling absolutely divine—that’s the maple and cardamom saying hello. You’re looking for a solid 60 to 70 minutes total. If the edges look like they are cooking faster than the middle (which they always do!), gently wrap thin strips of foil around the rim.

Save-It Section

This is truly the Best Holiday Tart Recipe for making ahead, honestly. You can make the entire Flaky All-Butter Pastry Crust up to three days in advance, wrapped tight in the fridge. The filling? You can mix that up the night before and keep it covered.

But here’s the golden rule for storing any rich Dessert with Maple and Cardamom : Bake it the day before if you can. Why? Because the flavours actually deepen overnight, and the Lattice Top Tart Baking sets beautifully. Store it loosely covered at room temperature for up to 24 hours. Don't try to refrigerate the whole thing unless you must, as it can dull the crust texture.

Emergency Fixes

• Filling Leaked Everywhere: If the bubbling filling makes a right mess on your oven floor (happens to the best of us!), don't panic. Clean up the worst drips once the oven is cool.
• Too Dry When Reheating: If you’re bringing leftovers back to life, heat individual slices gently in a low oven (about 300° F) for about 10 minutes, maybe with a tiny splash of water near the slice if it’s looking sad. Serve with ice cream. Sorted. This gorgeous creation is the ultimate Make-Ahead Thanksgiving Dessert .

Right then, let’s get this Thanksgiving Dessert sorted! Nothing says ‘the big day’ quite like something rich, warming, and utterly indulgent to round off that magnificent feast. Forget the stress; we’re aiming for show-stopping simplicity. I’ve devised a recipe that takes a classic—the humble apple pie—and gives it a proper autumnal glow-up, perfect for wowing your Aunt Mildred without causing a kitchen meltdown.

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

Listen, we all know a good apple pie needs good structure. When I first made this, the filling was a bit too runny. Lesson learned! To fix that, I bumped up the flour slightly in the Warm Spiced Apple Tart Filling and made sure to use freshly squeezed lemon juice—it brightens everything up. If you’re looking for something truly special, try finishing this tart, right out of the oven, with a tiny sprinkle of flaky Maldon salt over the top before it cools. It just makes that maple flavour pop . Forget that soggy bottom you sometimes get with a standard Lattice Top Tart Baking ; we’re aiming for the crispness you get with a perfect Flaky All-Butter Pastry Crust .

Nutrition & Dietary Paths

Let's be real, this is a treat, not a diet food, but knowledge is power! Per slice, you’re looking at roughly 500 calories, primarily from the butter and the lovely maple sugar. If you’re trying to keep it lighter, you can swap out half the butter in the pastry for chilled coconut oil, though honestly, you’ll lose some of that classic rich flavour. For a dairy-free option, use a high-quality vegan block butter in the crust—it works brilliantly. This is easily adaptable into a superb Dessert with Maple and Cardamom .

Serving & Pairing Ideas

This tart is your star player for any Sophisticated Autumn Dessert Ideas . You absolutely must serve it warm, not piping hot, but warm enough that the spices waft up as you cut into it. If you’ve made it ahead—and I highly recommend you do, making this a brilliant Make-Ahead Thanksgiving Dessert —just pop individual slices into a moderate oven (160° C/ 325° F ) for about 10 minutes to refresh that crust. Don’t microwave it; you’ll lose all that beautiful crisp texture! Pair it with a scoop of good vanilla bean ice cream or perhaps something seasonal like cinnamon ice cream. This truly is the Best Holiday Tart Recipe you’ll bake this year.

Go on, give this Spiced Maple Pecan Apple Pie Recipe a whirl. You won't regret making this incredible centrepiece. Happy baking!

If you're craving more ideas, explore Lazy Daisy Dump Cake Recipe: Grandma's Easy Dessert! , Spiced Pecan Sweet Potato Casserole: Thanksgiving Recipes Done Right! and How to Make Chocolate Curls: Easy Dessert Magic! .

For deeper guidance, visit Traditional Thanksgiving Foods .