Page 161 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

the center and working around, overlapping each layer so that the
end effect is like that of an open flower.

2
. In a small saucepan over low heat, warm the cherry preserves and
water, stirring, until well combined. With a small pastry brush, paint
the poached pear slices with the cherry preserve glaze. Serve
immediately or refrigerate.

NOTE
If you don’t have pistachio flour, take blanched whole pistachios
and remove any remaining skins. Pulse in a food processor along
with a few tablespoons of sugar until you’ve created a fine meal that
is still dry. Take care not to overprocess the mixture, as it will turn
into a paste.