A couple of weeks ago I shared my secrets to the perfect pie crust, and this week I want to show you how to make a lattice pie crust with interwoven strips of pie dough.
Making a lattice pie crust isn’t that hard once you get started, but the first few steps where you figure everything out can be a bit tricky. I do the first few steps a little bit differently though, and I find that it’s much easier my way.
Fruit tarts and pies make for great desserts. They can be stunning and elegant, yet simple and relatively quick to prepare. You can use your favourite fruits, playing with multiple complementary colours and flavours. Alternatively, you could choose one fruit and let it shine, like I did here with this strawberry-white chocolate tart.
The key to elevating your tart or pie from okay to delectable is a perfect crust. A shortcrust pastry that is lightly sweetened and falls apart in your mouth. Choosing a great recipe is easier said than done, however, since they all seem to be so different. Why are there so many variations for pie and tart dough?
The French brought beignets to Louisiana in the 18th century and since then they have become commonplace there. In 1986, the state of Louisiana even declared these puffy, wondrous delights the official state doughnut.
Beignets can be easily found in the area, but the most popular place to snack on this originally Acadian treat is at Café du Monde. The beignets there, which are served in a plate covered with a mountain of icing sugar, are truly special. That, however, doesn’t mean that you can’t make them at home. You’re pretty special yourself.
