6. Remove the dough strips from the freezer and use a long metal spatula or large knife to lift and place the strips across the top of the jam-filled crust to create a lattice. Do not try to bend the strips back to make a perfect over-and-under lattice. Instead, place half the strips in one direction, an inch apart, and then lay the others across them in the other direction. Trim the
ends of the dough and press them into the border of the bottom crust. Brush the strips with the beaten egg white and sprinkle with the remaining 1.5 teaspoons granulated sugar.
7. Bake for 35 to 40 minutes, or until the jam is bubbling and the crust is golden brown. Serve warm or at room temperature.
Paula Shoyer's Passover-friendly Linzer tart.
Photo: The New Passover Menu.