PIES and TARTS,Tarte tatin
Serves: 6
Preparation time: 15 minutes ,Baking time: 40 minutes ,Oven temperature: 200°C

• 4 firm apples, peeled and cored
• 350ml (300g) sugar
• 10ml butter
• l roll ready—made puff pastry
• 1 large egg yolk

1.Cut the apples into quarters, keeping half of one apple intact.

2.Heat the sugar in a pan until it forms caramel. Add the butter and pour half the caramel into a round baking tin orovenproof pan.

3. Arrange the apple quarters around the pan and place the apple half in the centre, with the cut side facing up. Pour the rest of the caramel over the apples. Bake in a preheated oven for 15 minutes.

4. Remove from the oven. Cut a circle out ofthe pastry to nt the pan. Place it on the apples and tuck it in. Brush with egg yolk. Bake for 20 to 25 minutes or until the pastry is golden brown.

5. Remove from the oven and cool for nve minutes. Turn the tart over onto a serving plate or platter. Serve warm with ice-crea m.

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PIES and TARTS, Crustless milk tart
Serves: 8
Preparation time: 30 minutes,Cooking time: 1 hour ,Oven temperature: 180°C

• 4 large eggs, separated
• 250ml white sugar
• 30ml butter, melted, plus extra for greasing
• 250ml (210gi cake flour
• 5ml baking powder
• 1 litre ofmilk
• cinnamon sugar and blueberries, to serve

1.Grease a 1,5-litre pie dish with a little butter.

2. Beat the egg yolks and sugar together. Add the melted butter. Sift the flour and baking powder together then fold into the egg mixture. lviix well.

3. Add the milk to the egg mixture gradually. Beatthe egg whites until stiff but not dry. Fold lightly into the milk mixture then pour into the prepared dish.

4. Bake in a preheated oven for about an hour or until set. Remove from the oven and sprinkle with cinnamon sugar.
Serve topped with blueberries, if you prefer.

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PIES and TARTS, Lemon tartlets
Makes: 8
Preparation time: 1 hour Baking time: 30 minutes Oven temperature: 200°C

• 5 large eggs
• 210ml (180g) sugar
• 225ml (200g) butter
• 600ml (330g) cake flour
• 80ml (75g) butter, melted
• juice and zest of 5 lemons Tuille biscuits
• 185ml (100g) cake flour
• 190ml (100g)  icing sugar
• 85ml (100g) egg whites
• 100ml creme fraiche, to serve
• orange segments cooked in syrup, to serve

1 Pastry Beat two of the eggs with 95ml (80g) of the sugar and the butter until light. Sift the flour with 2mI salt, and stir into the egg mixture. lviix to make a firm dough, roll into a ball and cover with clingwrap. Refrigerate for 20 minutes.

2 Roll out the dough, cut into eight pieces and use to line eight greased individual baking tins. Prick all over with a fork. Line with baking paper and dry rice or baking beans, and bake blind for 10 minutes. Remove from the oven and remove the paper and rice or beans.

3 Filling Mix the remaining eggs and sugar, the melted butter and the lemonjuice and zest. Whisk and pour into the prepared pastry cases, Bake in a preheated oven for 10 to 15 minutes until firm. Remove from the oven and set aside to cool.

4 Tuille biscuits Mix the flour, icing sugarand egg whites. Place spoonfuls of the mixture onto a silicone mat or shape into patterns. Increase the oven temperature to 220°C and bake for five minutes. Remove from the oven and shape immediately as desired.

5 Serve the lemon tartlets topped with a spoonful of creme fraiche. Decorate with tuille biscuits and orange segments cooked in syrup.

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PIES and TARTS,Lemon and granadilla meringue

Serves: 12-16
Preparation time: 45 minutes ,Baking time: about 35 minutes ,Oven temperature: 180°C

• 410ml (225g) cake flour
• 10ml castor sugar
• 190ml (175g) cold butter, cubed
• 1 large egg yolk

Filling
• 160ml granadilla pulp
• 10ml cornflour
• 80ml fresh lemon juice
• 2ml lemon rind, grated
• 1 x 397g can condensed milk
• 3 large egg yolks

Meringue
• 6 large egg whites
• 2ml cream oftartar
• 5ml vanilla essence
• 180ml (155g) sugar

1 Pastry Sift the flour and 2ml salt into a large mixing bowl. Add the castor sugar. Rub in the butter with your lingerti ps or use a food processor to mix until the mixture resembles coarse breadcrumbs. Add the egg yolk and mix in with a blunt knife. Add 10ml cold water, a couple ofdrops at a time, until  the mixture comes together to
form a ball.

Knead lightly until smooth, then cover and chill for 30 minutes or until you are ready to use it. Roll out on a lightly floured surface and line a 23cm |oose—bottomed tart tin. Bake blind, then set aside to cool.

2 Filling lvlixa little of the granadilla pulp into the cornflour, then add to the remaining granadilla pulp. Heat in a small saucepan until thickened. Remove from the heat and cool completely.

3 Beat the lemon juice, rind, condensed milk and egg yolks together until smooth. Stir in the granadilla mixture.

4 Spoon thenlling mixture into the baked pastry shell, then prepare the meringue.

5 Meringue Beat the egg whites until soft peaks form. Beat in the cream oftartar, vanilla essence and a pinch of salt. Continue beating, adding the sugar 15ml at a time. Beat for about eight minutes or until the meringue is smooth and shiny.

 Pipe or spoon small mounds onto the filled tart, making sure that the meringue seals the filling. Bake in a preheated oven for 20 to 25 minutes or until golden. Leave to cool completely before removing from the tin.

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PIES and TARTS, Frangipane tart  with sherry-soaked  raspberries
Serves: 8-10
Preparation time: 20 minutes,plus chilling time,Baking time: 30 minutes,Oven temperature: 180°C

Pastry
• 400ml (220g) cake flour
• 160ml (150g) cold butter
• 1 large egg yolk

Filling
• 250ml (230g) soft butter
• 440ml (230g) icing sugar
• 100g ground almonds
• 100g ground walnuts
• 75ml (40g) cake flour
• 5 large eggs, lightly beaten
• 200g fresh raspberries
• 100ml sherry
• 15ml castor sugar

1. Pastry Siftthe flourand a pinch of salt into a bowl or food processor. Add the butter and rub in with
your hngers or process until it resembles coarse breadcrumbs.

2.  Add the egg yolk and 10-15ml cold waterand mix with a blunt knife until the dough comes
together. Cover in plastic wrap and chill for 30 minutes.

3. Roll out the dough and use it to line a greased 28cm guiche tin. Trim the edge and pinch up the pastry edge to ma ke an even border raised slightly above the tin's rim. Chill for 10 minutes.

4. Filling Beat the butter until light. Add the icing sugar, nuts and flour and beat. Add the eggs gradually.

5. Spoon the lilling into the pie crust. Bake in a preheated oven for about 30 minutes or until golden. Remove from the oven and cool.

6. Put the raspberries in a bowl. Pour the sherry over them and sprinkle with the castor sugar. Stir very gently. Spoon onto the tart just before serving.

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PIES and TARTS, Fig tart
Serves: 10
Preparation time: 45 minutes, ,plus chilling time ,Cooking time: about 55 minutes ,Oven temperature: 180°C

• 8-12 whole figs (if not in season,use any stone fruit)
• cream or mascarpone, to serve

Pastry
• 135ml (125g) butter
• 190mI (100g) icing sugar
• 470ml (255g) cake flour
• grated zest of halfa lemon
• 2 large egg yolks
• 30ml cold water

Filling
• 90mI (80g} butter
• 145ml (125g) castor sugar
• 300mI (140g) chopped pecans
• 55ml (30g}cake flour
• 1 large egg, beaten
• 5ml vanilla essence

1 Pastry Beat the butter, icing sugar and a pinch of salt together. Rub in the flour, lemon zest and egg yolks until the mixture resembles coarse breadcrumbs. Add cold watera little at a time until the dough comes together. Roll the mixture into a ball. Cover with plastic wrap and refrigerate for one hour. Remove from the fridge, roll out and line a greased 23cm tart tin. Place in the freezer for one hour. Remove and bake in a
preheated oven for 12 minutes.

2 Filling Beat the butter and sugar together until light and creamy. Stir in the nuts, flour, eggs and vanilla. Refrigerate for an hour.

3 Score the hg tops in a cross and push upwards to open. Spoon the filling into the pastry case then
lightly push the rigs into the lilling. Ba ke for about 40 minutes. Leave to cool before serving with cream.

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PIES and TARTS,Sweet pastry squares with strawberries
Serves: 8
Preparation time: 15 minutes,,plus chilling time,Oven temperature: 180°C,Baking time: 25 minutes

• 150ml berryjam
• 50ml (30g) cornflour
• 50ml (45g) sugar
• 5ml Iemonjuice
· 1 roll ready-made shortcrust pastry
• 100ml fresh strawberries, hulled and sliced
• 1 large egg yolk
• 5ml milk
• castor sugar, for dusting

1. Mix togetherjam, cornflour, sugar and lemonjuice, and set aside.

2. Grease and line a baking sheet, letting the greaseproof paper protrude over the sides of the sheet by at least 2cm.

3. Unroll the pastryand cut in half. Roll out one of the pastry halves on a lightly floured surface to
form a rectangle about 0,5cm thick. Place it on the baking sheet.

4. Roll out the other half of the pastry into a rectangle slightly smallerthan the hrst. Cut out flower or other shapes, spacing them evenly apart, then refrigerate for 15 minutes.

5. Spread the berry mixture on top ofthe pastry in the baking sheet. Arrange the strawberries on top.
Cover with the remaining pastry and fold in the edges, pinching lightly to seal.

6. Mix the egg yolk and the milk together and brush over the pastry. Sprinkle with castor sugar and bake in a preheated oven for 25 minutes, or until the pastry is cooked. lf the pastry starts to brown too guickly, cover it loosely with foil. Leave to cool completely before removing from the baking sheet and slicing into squares.

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