Page 286 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

incorporation of the sugar is the key to preventing your meringues
from weeping. Whisk until you achieve stiff, shiny white peaks.

2
. Transfer the meringue to a large pastry bag fitted with a large star
tip. Pipe 2½- to 3-inch-tall (6- to 7.5-cm-tall) mounds approximately
1½ to 2 inches (4 to 5 cm) wide at the base onto a baking sheet
lined with parchment. Bake them for about 1½ hours, or until just

dry. Allow them to cool completely.

Procedure for the pistachio covering
Place the pistachio and almond pastes in the bowl of a food
processor and pulse until they are combined. You may need to add
a few tablespoons of confectioners’ sugar to counteract the natural
oiliness of the pistachio paste and create a suitably pliable mixture

(rather the way pure almond paste naturally is)—add as needed
and pulse until a smooth paste forms. Transfer the mixture to a
small bowl and refrigerate.

Assembly
1
. Divide the blackberry preserves among the crusts and spread them
smooth with the back of a spoon. Choose the 10 prettiest

meringues and place one in each tartlet.
2

. Transfer the nut paste to a work surface lightly dusted with
pistachio flour. Divide the paste into 10 even pieces, roll each into a
foot-long (30.5-cm-long) strand, and wrap it around a meringue,
pinching off any excess. Press gently so that the meringue is totally
covered and there are no gaps that allow it to peek through. Coat
the tartlet with more pistachio flour. Top it with a piece of blackberry
or a pomegranate kernel. Serve immediately.