Part 6/8:
Retrieve the second disc of pastry and roll it out generously dusted with flour. For the lattice, instead of a traditional weave, simplify by cutting strips of dough and layering five on top and five on the bottom, creating a faux lattice. Secure the edges, ensuring the strips meet the crust to prevent any breakage during baking.
Final Touches Before Baking
With the lattice successfully in place, brush the surface with an egg wash for a beautiful golden color. Some may choose to chill the assembled torte once more if the dough feels too soft.