Page 285 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

FOR THE CRUSTS

Sweet Tart Dough (page 30) 1 batch

FOR THE MERINGUES
egg whites ½ cup 120 ml

blackberry puree 2 tablespoons 30 ml
lemon juice 1 drop

salt pinch
sugar 1 cup 200 g

FOR THE PISTACHIO COVERING
pistachio nut paste (I use Love’n
Bake brand) 2 (11-ounce) cans 2 (312-g) cans

almond paste (I use Odense 2 (7-ounce) packages 2 (198-g) packages
brand)

confectioners’ sugar, if needed up to ½ cup up to 50 g
FOR THE ASSEMBLY

blackberry preserves 1 cup 240 ml
pistachio flour (see Note) 2 cups 225 g

fresh blackberries or pomegranate kernels, for decorating

Procedure for the crusts
Preheat the oven to 325°F (165°C). Line 10 (4-inch/10-cm) flan tart
rings with dough. Dock the crusts and freeze them for 20 minutes.
Line the crusts with parchment, fill them with pie weights or dried
beans, and bake them for 15 minutes. Remove the pie weights and

parchment, and bake the crusts for 10 minutes more, or until they
are baked through.

Procedure for the meringues
1
. Reduce the oven temperature to 220°F (105°C). In the bowl of a
stand mixer fitted with the whisk attachment, beat together the egg
whites, blackberry puree, lemon juice, and salt until foamy and

thick (but not dry). With the mixer on high, slowly add the sugar.
This should take a few minutes—be patient. The very slow