Creating Edible Art: A Focus on the Lattice

The lattice top of this blackberry and bay crostata is more than just a topping; it’s an opportunity to create edible art. While a simple grid is beautiful, with a little extra effort, you can elevate your lattice work and turn your tart into a true masterpiece. Here are some tips for focusing on the artistry.
First, ensure your dough is well-chilled. This is the number one rule for clean, sharp pastry work. Cold dough is firm, easy to cut, and won’t stretch or tear as you work with it. After rolling out the dough for your lattice, you can even slide it onto a baking sheet and pop it back in the fridge for 10 minutes before cutting your strips.
For a professional look, aim for uniformity. Use a ruler and a sharp knife or pizza wheel to cut your strips to an even width. You can vary the width for different looks—thin, delicate strips create a fine mesh, while thicker, bolder strips give a more rustic feel.
To create a true woven lattice, lay your vertical strips over the jam first, spaced evenly. Then, fold back every other strip (e.g., strips 1, 3, 5). Lay your first horizontal strip down. Unfold strips 1, 3, and 5. Now, fold back the alternate strips (2, 4). Lay your second horizontal strip down. Continue this process until the tart is covered. It’s a simple rhythm once you get started.
Don’t be afraid to get more creative. You can use small cookie cutters to cut shapes from the dough strips or even create a braided edge for the crust. The lattice is your canvas, a chance to add a personal, artistic touch to your delicious creation.