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  Added: Jul 26, 2007  •  Visited (237)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lattice Tarts
What You Need:
  • 2 packages (2 tablespoons) active dry yeast
  • ˝ teaspoon plus 1 tablespoon sugar
  • cups warm water
  • 6 to 6˝ cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground masticha flavoring or 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 egg, beaten
  • Sesame seeds for topping

  • How To Cook:
    1. Combine yeast, ˝ teaspoon sugar, 1˝ cups warm water, and 2 cups of flour in a medium-sized bowl. Cover and let rest in a warm place until mixture bubbles and foams, about 10 minutes.

    2. Punch down and combine in a large mixing bowl with salt, masticha or vanilla extract, remaining sugar, cinnamon, and 1 cup warm water. Gradually add only enough of remaining 4 to 4˝ cups flour to make soft dough.

    3. Knead for 10 to 15 minutes, until smooth and elastic. Place in a floured bowl, cover, and let rise in a warm place until double in bulk.

    4. Preheat oven to 350°F.

    5. Punch down dough and break off 12 pieces about the size of a small orange. Roll each piece into a 6-inch-long rope and seal ends to form circles.

    6. Break off pieces of remaining dough to form 6 pencil-thin strips for each dough ring. Create a lattice effect by crisscrossing strips over dough rings.

    7. If any dough remains, continue adding and crisscrossing strips to make a tighter lattice. Place on a buttered baking sheet, brush with egg and sprinkle with sesame seeds.

    8. Cover and let rise for 30 minutes. Bake for 25 minutes or until golden. Cool on racks.

    To Make: 12 to 15 tarts
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Grains & Cereals » Flour
    Dish » Pie & Tart


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