How to Make a Linzer Tart Lattice
Linzer tart, also called Linzer torte, gets its name from the city of Linz, Austria, where it is said to have originated. Torte is translated from German as "cake." It is a large, round pastry topped with a raspberry filling and strips of dough crisscrossed on top of the filling. Making the crisscrossed lattice work is very simple to do. Does this Spark an idea?
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Instructions
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Divide tart dough into thirds. Press two of these three parts together to use for the crust. Keep the other third separate for making the lattice.
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Roll out and press the larger section of dough into your tart pan, covering the bottom and sides with dough as evenly as possible. Cut away the excess dough by pressing it against the keen edge of the fluted tart pan. This will form an attractive edge to your tart crust.
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3
Spread the raspberry filling evenly into the tart pan with the spoon.
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Roll out the dough that was set aside for the lattice, and cut 10 strips of dough about 3/4 inch wide. Use a very sharp knife or a pizza wheel for this.
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Lay five horizontal strips of dough equal distance from each other across the face of the tart.
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Lay five vertical strips of dough equal distance from each other across the face of the tart. You now have a crisscross pattern on the tart.
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Press down each end of the dough strips, securing them to the pastry crust. Press any excess dough against the keen edge of the tart pan and discard. Bake the tart according to the recipe directions.
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Tips & Warnings
Linzer lattice is not typically woven. Placing all the horizontal strips down first and then adding the vertical strips is sufficient.
Rather than place the strips at 90 degree angles, change the angle of the strips to make a more diamond-shaped lattice.
Other fillings may be used instead of the traditional raspberry. Experiment with strawberry, blackberry, blueberry, apricot or even lemon curd.
