Lattice-Top Tart

This lattice-top tart is a delightful combination of a flaky buttery crust and juicy fresh berries. It's a perfect dessert for showcasing seasonal fruits and impressing your guests with its beautiful lattice design.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons ice water
• 2 cups fresh berries such as raspberries, blueberries, or strawberries
• 2 tablespoons cornstarch
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 egg, beaten for egg wash
• 1 tablespoon coarse sugar optional, for sprinkling

Instructions:

Pulse the flour, sugar, and salt together in a food processor until they are all mixed together

Pulse in the cold cubed butter until the mixture looks like big crumbs

Add ice water one tablespoon at a time and pulse the food processor until the dough starts to stick together

Put the dough on a floured surface and knead it for a short time

Then, shape it into a disk, cover it with plastic wrap, and put it in the fridge for at least 30 minutes

Warm the oven up to 190C 375F

Mix the berries, cornstarch, sugar, and lemon juice in a bowl until everything is well mixed

On a floured surface, roll out the chilled dough until it is about 1/8 inch thick and fits your tart pan

Place the dough in the tart pan, cut off any extra, and crimp the edges however you like

Put the berry mix into the tart shell

Cut the dough into strips and arrange them over the filling in a lattice pattern to make the top

If you want, you can brush the lattice with beaten egg and sprinkle it with coarse sugar

Put it in the oven for 40 to 45 minutes, or until the crust is golden brown and the filling boils over

Let the tart cool down before you serve it