Page 283 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

close together so that they touch and form a solid round base.
Bake the crust for 20 minutes, or just until it begins to brown. Allow
it to cool slightly.

4
. Spread the lingonberry preserves in an even layer over the crust.
Transfer the remaining dough to the pastry bag and pipe parallel
lines ½ inch (12 mm) apart across the surface of the tart. Pipe

another set of parallel lines perpendicular to the first set to create a
lattice pattern. With the remaining batter, pipe dots along the
perimeter to create a border.

5
. Bake the torte for 30 minutes, or just until the pastry begins to
brown. Cool it completely before serving.