Fresh Fruit Angel Meringue

Preheat the oven to 450°F. Fit the pie crust firmly into the bottom of a 9-inch tart pan with a removable rim. Bake until the crust is a light golden brown, 9 to 11 minutes. Remove the crust from the oven and cool.

Combine the water, 2 tablespoons sugar and cornstarch in a small saucepan and blend well. Cook over medium-high heat, stirring constantly, until the liquid becomes clear, about 2 to 3 minutes. Remove from the heat and set aside.

Combine the egg whites, cream of tartar and salt in a medium, deep bowl and beat with an electric mixer at medium-high speed until frothy. Add the remaining sugar gradually to the egg whites, beating on high until soft peeks form, about 2 to 3 minutes. Do not allow the egg whites to become dry. Reduce the speed to medium and gradually add the clear the cornstarch liquid, one spoonful at a time. Increase the mixer speed to high and beat until the meringue is smooth and satiny, about 2 minutes.

Arrange the pear slices over the pie crust, overlapping slices if necessary. Top the pear slices with the pineapple slices, arranging in the same manner. Spoon the meringue into a pastry bag fitted with a large star tip. Pipe the meringue on top of the arranged pears and pineapples to cover them completely.

Preheat the oven to 425°F. Bake the tart until the meringue is golden, 2 to 3 minutes. Watch carefully to avoid burning the meringue. Cool the tart completely on a wire rack. Run a small sharp knife between the rim and the crust to loosen it from the sides. Remove the rim. Cut the tart into wedges and serve.