How to Prepare Lattice-Top Tart

As intimidating as it might look, weaving a lattice crust top is fairly easy:

• Before starting the lattice, roll out about half the dough and line the dish with it. The dough should extend beyond the rim of the dish by about half an inch. Chill in the freezer while you work on the lattice.
• On a lightly floured surface, roll out the other half of the dough. Then cut into even strips, ½-inch to ¾-inch wide, depending on how thick you wish the lattice to be. Use a blunt knife, a pastry cutter or even a pizza wheel, with or without a straight edge as a guide.
• Fill the tart shell with its filling.

Another technique is to create the lattice on a piece of parchment paper that has been dusted with flour. When the lattice is complete, chill until firm. Then carefully invert the parchment on top of the tart.

SOURCES: Food Network, The Washington Post; ILLUSTRATIONS: Tobey - The Washington Post