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Grease a 23 cm (9inch) round cake tin. Place the flour, cinnamon and butter in the bowl, using the beater on speed 2 mix together until the mixture starts to stick together. 2 Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not over mix. 3 Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the beater mix to a dough. 4 Transfer to the prepared tin and using a metal spoon and fingers press over the base and about 2.5cm (1 inch) up the sides of the tin. 5 Toss together the raspberries and cornflour and place in the tin. 6 Sprinkle over the reserved crumble mixture and bake for 25-30 minutes, or until golden. Leave to cool for the 30 minutes and then remove from tin and place on a wire rack to cool. 7 PATISSIER MX270 SERIES & KM270 SERIES recipes lemon curd tartlets serves 6 1 quantity of nut shortcrust juice of 2 lemons pastry 2 eggs For filling: 125ml (4fl oz) single cream 75g (3oz) ricotta cheese raspberries or blueberries, to decorate 75g (3oz) caster sugar Icing sugar, to dust 1 Roll pastry out on a lightly floured work surface and using a 11cm (41.2 inch) round plain or fluted cutter, cut out 6 rounds and use to line 6 jumbo muffin tins. Prick the cases with a fork, line with non-stick baking parchment and fill with baking beans. Cover and chill for 20 minutes. 2 Pre-heat the oven to 190°C/375°F/Gas 5 and bake the pastry cases for 10 minutes. Remove the baking beans and paper and bake for a further 5 minutes. 3 Meanwhile to make the filling: using the whisk on speed 4, whip the ricotta cheese and sugar together in the bowl, until well combined. Then with the whisk still running gradually whip in the lemon juice, until smooth. Whisk in eggs and cream. 4 Reduce the oven to 180°C/350°F/Gas 4. Divide the lemon filling between the tartlet cases and bake for 20 minutes or until filling is set. 5 Transfer the tartlets to a cooling rack and leave until cold. Top with a few raspberries or blueberries and sprinkle with icing sugar. shortcrust pastry and variations makes sufficient enough pastry for 20-23cm (8-9inch) flan case 175g (6oz) plain flour 75g (3oz) butter or margarine cut to small pieces pinch of salt 3 tbsp cold water 1 Place the flour, salt and butter in the bowl. Using the beater at speed 2, mix until it resembles fine breadcrumbs. 2 Add the water to the mixture, whilst the beater is still turning until the mixture forms a dough. 3 Turn out onto a lightly floured work surface and knead lightly. Do not over-handle the dough. Wrap in clear film and leave to chill and rest in the fridge for 30 minutes before rolling out. Variations: Nut Pastry: add 25g (1oz) very finely chopped or ground almonds, hazelnuts or walnuts to the breadcrumb mixture at the end of step 1. Rich Flan Pastry: use an egg yolk or whole egg, lightly beat into the mixture in step 2, adding the egg first, then add sufficient water to form a dough. Sweet Rich Flan Pastry: add 10-15ml (2-3 tsp) caster sugar at the end of step 1. 8 PATISSIER MX270 SERIES & KM270 SERIES recipes citrus meringue pie serves 6-8 1 quantity of rich flan pastry For the meringue: see page 8 3 egg whites 1 lemon 150g (5oz) caster sugar 2 oranges grated lime zest, to decorate 2 limes 65g (21.2 oz) cornflour 50g (2oz) caster sugar 3 egg yolks 1 Roll out pastry on a lightly floured work surface and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and chill for 30 minutes. Preheat oven to 190°C/375°F/Gas 5. 2 Line the pastry case with greaseproof paper and baking beans and bake blind for 15 minutes. Remove the paper and beans and bake for a further 5 minutes. Meanwhile grate the rind from the lemon and 1 orange and set aside. Halve the citrus fruits and squeeze the juice and make up to 450ml (3.4 pint) with cold water. 3 Mix the cornflour to a smooth paste with 120ml (4fl oz) cold water. 4 Place the citrus juice mixture in a saucepan with the lemon and orange rind and sugar and bring to the boil. Remove the pan from the heat and allow to cool slightly. Beat in the cornflour mixture, return to the heat and heat gently, stirring constantly, until thickened. Beat in the egg yolks and pour into the pastry case. 5 To make the meringue, place the egg whites in the bowl and using the whisk on speed 12, whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff. 6 Spoon the meringue over the citrus filling. Bake for 5-10 minutes or until golden. Serve warm or cold. pavlova serves 6-8 4 egg whites 300ml (1.2 pint) double cream 225g (8oz) caster sugar 450g (1lb) fresh soft fruits 5ml (1tsp) cornflour eg strawberries, raspberries or 5ml (1tsp) white wine vinegar peaches, plums and pineapple sliced 2.5ml (1.2 tsp) vanilla essence 1 Preheat the oven to 130°C/250°F/Gas 1.2. Line a baking sheet with baking parchment paper and draw a 23cm (9inch) round circle. 2 Place the egg whites in the bowl. Using the whisk at speed 12, whisk the egg whites, until stiff....

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