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April 19, 2021

Berry Lattice Tart – Spring is finally on our doorstep.

Posted on September 16, 2016 by in baked goods

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Berry Lattice tart

Berry Lattice Tart to welcome Spring in my kitchen, hell yes!

This Berry Lattice Tart can be made in winter too, using frozen berries. However, I have been eyeballing the fresh berries for weeks now.

I love winter, I love everything about it, stews, soups, crumbles and snuggling with my dearest under a woolly blanket. Summer fruit, mostly berries will lure me out of hibernation for sure.

Berry Lattice tart

Pinterest is a wonderful platform for inspiration and these Lattice tarts have definitely inspired me to get baking. Strawberries and Blueberries have so much natural flavor,I did not have to add any other flavors to my tarts. I added a little sugar, because in the beginning of the season, berries are not as sweet as they can be. I also used a plan shortcrust pastry. Where else can you go for a perfect pastry to use, but Theresa De Vries. I have learnt so much from her, just by observing while she teaches her classes. So if you are every anywhere near her when she teaches, pastry….. just go!

I am not sure who invented lattice work on pies, I can imagine that  it was some eager-beaver housewife who had fruit, but not enough pastry. Not a bad idea though. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling. Here is the best tutorial I could find to teach you how to make lattice work!

So I have berries, I have pastry, let’s bake a Berry Lattice tart!

Berry Lattice tart

Berry Lattice Tart

makes 1 round pie


Pastry (recipe by Theresa de Vries)

NB – If you want to make a lattice pie, make 2 batches of pastry)

200g flour

pinch of salt

100 g butter – cut in small cubes

45 – 60 ml ice water

1 egg


Sieve flour and salt in a bowl. With your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the water a little at a time, just until the pastry comes together. Shape into a ball, place in a plastic bag and refrigerate for at least 30 minutes ( overnight is better).

Roll pastry out one batch of pastry on a lightly floured surface. Spray a pie dish with Spray n Cook and line the dish with the pastry. Make sure that the pastry hangs slightly over the edges of the dish. You can cut it off after baking, it is just to safe-guard you against pastry shrinking away from the edges. Roll out the other batch of pastry and make your lattice, plaits and flours. Keep pie dish and other pastry work in fridge until needed.

For the filling

600 – 800 g fresh berries of your choice – cut strawberries in half or quarters

30 ml cornflour

60 ml caster sugar

pinch of salt

30 ml caster sugar


Preheat oven to 180 C. Brush the base of the pie crust with egg white. In a bowl, mix the berries, sugar, salt and cornflour. Scoop into the pie crust and top with lattice work. Put egg white on all the ends and edges of the pastry strips, to stick them together during baking. (see tutorial of video link above)

Now beat the egg yold and white and brush the entire pastry crust with it. Sprinkle caster sugar over the pie and bake for 40 – 45 minutes. Dust with icing sugar and serve piping hot with scoops of vanilla ice-cream.

Berry Lattice tart

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