![[Ferrandi] Week 3: More Tarts…](https://www.sugarednspiced.com/wp-content/uploads/2012/09/R0042864.jpg)
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We continued with more tarts using variations of the pâte sucrée (sweet pastry dough). Take this Austrian Lintzer Torte for example, its pastry dough is added with just a dash of cinnamon powder for extra flavor. The tart shell is filled with a layer of almond cream, a layer of raspberry jam, then topped with a lattice design.
The dough strips of the lattice is made by this nifty little tool.
The completed lattice design.
Bake, glaze, and line with pistachio powder around the border for a striking visual effect.
