The beautiful interwoven look of the pastry lattice that tops many fruit pies, letting the hot steam out from the baking ingredients, is actually quite simple.
Follow our step-by-step photo tutorial to make the perfect pastry lattice.
1 Make sure the pastry strips are firm, otherwise chill in the fridge first. Lay half of the pastry strips, 1.5cm apart, vertically over the filled tart case.
2 Fold every other strip halfway back up. Place one of the remaining pastry strips horizontally over the tart. Unfold the folded strips over the horizontal strip.
3 Take the vertical strips that are running underneath the horizontal strip and fold them back up over the horizontal strip. Lay down a second horizontal pastry strip, with 1.5cm space between the horizontal strips.
4 Unfold the folded vertical strips over the second strip. Repeat with the remaining strips, until the tart is completely covered.
5 Trim the pastry edges, pushing the sides into the baked pastry