Does the idea of a woven lattice top seem intimidating? It doesn’t have to be! This blackberry and bay crostata recipe includes a no-fuss approach to creating a beautiful lattice that looks impressive but is actually quite simple to achieve. It’s the perfect way to build your confidence with decorative pastry work.
First, prepare your jam and pastry as directed. The secret to an easy lattice is a well-chilled dough, as it will be less likely to stretch or break. Once your tart shell is filled with the cooled blackberry and bay jam, roll out the smaller piece of dough into a rectangle on a lightly floured surface.
Using a sharp knife, a pizza cutter, or a crimped pastry wheel for a decorative edge, cut the dough into eight even strips. The key to the “no-fuss” method is that you don’t need to do any complicated weaving. Simply lay four strips horizontally across the tart, leaving a small gap between each one.
Next, turn the tart 90 degrees. Lay the remaining four strips on top, perpendicular to the first layer. This creates a simple grid or checkerboard pattern. While not a true “woven” lattice, it gives a very similar, beautiful effect with a fraction of the effort. It’s clean, rustic, and incredibly easy.
Trim the overhanging edges, brush with milk, and bake. The result is a stunningly patterned tart top that looks like you spent ages on it. This simple technique allows you to create a showstopping dessert without any of the stress, proving that beautiful baking can also be easy.
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