Rachel Allen RA-FM1 Product information sheet

Model No. RA-FM1
Instructions and Guarantee
stand
MIXER
RACHEL ALLEN
RACHEL ALLEN

2
Important Safeguards
When using electrical appliances, in
order to reduce the risk of fire, basic
safety precautions should always be
followed, including:
For Your Safety
Read all instructions carefully, even if you feel that
you are familiar with this appliance.
• To protect against the risk of electric shock DO
NOT IMMERSE the motor body, cord, or plug
in water or any other liquid.
• Do not operate in the presence of explosive
and/or flammable liquids or fumes.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Young children should be supervised
to ensure that they do not play with the
appliance.
• Switch off and remove the plug from the power
outlet before cleaning or when not in use.
• Do not operate any appliance with a
damaged cord or plug, or after the appliance
malfunctions, or is dropped or damaged in any
manner.
• Do not let the cord hang over the edge of a
table or counter, or touch hot surfaces. Do
not operate or place any part of this appliance
on or near a hot gas or electric burner or in a
heated oven.
• The use of attachments or accessories not
recommended or sold by the manufacturer
may cause fire, electric shock or injury.
• Operate on a level surface. Operating on
sinks, draining boards or uneven surfaces
must be avoided.
• Do not use any appliance for anything other
than its intended use. This product is intended
for household use only.
• Do not use outdoors.
• Do not abuse the cord. Never carry the
appliance by the cord or pull it to disconnect it
from the outlet; instead grasp the plug and pull
to disconnect.
• Never use this appliance with an extension
cord.
• Do not attempt to repair or disassemble the
appliance. There are no user-serviceable
parts.
• This product has not been designed for any
uses other than those specified in this booklet.
• Do not touch the appliance with wet hands.
• The appliance is designed for normal
household use.
• Do not operate or store the appliance outdoors
or in damp or wet areas.
• Allow the appliance to cool down between
uses. If processing large quantities of food,
regularly stop the operation and unplug the
appliance for a few minutes and allow the
motor to cool down.
• Always IMMEDIATELY unplug the appliance
after use and before assembling or dismantling
the accessories and before putting down the
appliance.
• Before using, always ensure the appliance is
properly and completely assembled.
• Do not place the appliance on or near any hot
surfaces.
• Do not immerse the motor housing or power
cord in water or any other liquid. Do not pour
or drip any liquids on the motor housing or
power cord. If liquids are spilled onto the motor
housing or power cord immediately unplug the
appliance and dry the appliance thoroughly.
Do not attempt to operate the appliance when
liquids are on or in the motor housing. When
the appliance is connected to the power supply
do not touch the appliance with wet hands
or when the appliance is damp or wet or is
touching wet surfaces. In this instance do not
touch the appliance but immediately unplug
the power cord from the power supply and dry
the appliance thoroughly.

3
• Do not touch the accessories when the
appliance is connected to the power supply.
• Never operate the mixer with the head in the
raised position.
• Take care when lifting this appliance as it is
heavy. Ensure the head is locked and that the
bowl, tools, outlet covers and cord are secure
before lifting.
Compulsory Warning
If the supply cord is damaged, the cord must be
replaced by the manufacturer, its service
agent or similarly qualified persons in order to
avoid a hazard.
This product has not been designed for any uses
other than those specified in this booklet.
Save These Instructions

4
Connection to the
Mains Supply
Check that the voltage marked on the product
corresponds with your supply voltage.
This product is fitted with a 13A plug complying with
BS1363. If this plug is unsuitable or needs to be
replaced, please note the following:
This product is double insulated and therefore does
not require an earth connection.
Important: The wires in the mains lead are coloured
in accordance with the following code:
BLUE – NEUTRAL
BROWN – LIVE
This appliance is fitted with a plug which has a
13 amp fuse. Should the fuse fail, then it must be
replaced with an ASTA approved fuse (conforming to
BS1362) of the same rating. If you need to replace the
plug or if the plug is of the incorrect type for your
socket, remove it and replace it with an appropriate
plug. Dispose of the old plug safely.
Important: The wires in the mains lead are coloured
in accordance with the following code:
Blue=neutral, Brown=live
As the colours of the wires in the mains lead may not
correspond with the coloured markings in your plug,
proceed as follows:
Connect the BROWN wire to the terminal marked ‘L’
or coloured RED.
Connect the BLUE wire to the terminal marked
‘N’ or coloured BLACK.
NOTE:-The ‘L’ or ‘N’ wire must NOT be connected to
the EARTH terminal marked ‘E’ or coloured GREEN
or GREEN and YELLOW.
If in doubt consult a qualified electrician who will be
pleased to do this for you. This product conforms to
EC Directive 92/31/EEC with respect to
Electromagnetic Compatibility.
NON-REWIREABLE MAINS PLUG
If your appliance is supplied with a nonrewireable
plug fitted to the mains lead, you will find that it
incorporates a fuse, the value of which is indicated
either on the base of the plug or on the fuse carrier.
Should the fuse need replacing, you must use an
ASTA approved one (conforming to BS1362) of the
same rating.
If the fuse cover is lost, the plug must not be used until
a replacement is obtained from an electrical supplier.
If you need to remove the plug, cut it from the mains
lead and immediately dispose of it. Never attempt to
re-use this plug or insert it into a socket outlet as there
is a very great risk of an electric shock.

5
Features of Your Stand Mixer
Arm
Drive shaft
Arm release handle
Mixing bowl
Speed Switch
Body
Whisk Beater
Dough Hook

6
Stirrer, Kneader Hook and Whisk
Lift the arm by pressing the Arm release handle
downwards in the direction of the arrow. The arm
will now move upwards. Mount the required parts
by inserting the top stalk into the drive shaft and
locking the cotter pin in the shaft by turning to the
right.
Your Stand Mixer
Congratulations on the purchase of your new
Rachel Allen Stand Mixer.
Before using your new appliance for the first
time, it is extremely important that you read
and follow the instructions in this booklet, even
if you feel that you are familiar with this type
of appliance. Find a place to keep this booklet
handy for future reference. Attention is particularly
drawn to the section dealing with “IMPORTANT
SAFEGUARDS”.
This appliance has been designed to operate
from a standard domestic power outlet. It is not
intended for industrial or commercial use.
How to Assemble Your
Stand Mixer
Caution: Be sure the Stand Mixer is off and
unplugged before removing or replacing the
accessories.
Stand Mixer Bowl
Place the mixing bowl into its holding device and
turn the bowl in the direction of LOCK until it locks
into place.
Lift the Arm
Drive Shaft
Top Stalk
Cotter Pin

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Operation
1. Check carefully to ensure the accessories
have been assembled safely and correctly.
2. Add your ingredients to the mixing bowl.
Caution: before starting to mix, please read the
instructions below carefully.
3. Lower the arm using the Arm release handle.
4. Insert the mains plug into a standard domestic
power outlet.
5. Move the speed switch to the desired speed
depending on the type of mixture - please refer
to the table above for speed selection.
6. For pulse operation (kneading at short
intervals), turn the speed switch to the
“PULSE” position. The speed switch has to be
held in this position according to the desired
interval length. When the speed switch is
released it returns automatically to the “0”
position.
7. After finishing mixing, turn the speed switch
back to the “0” position as soon as the mixture
has formed a ball. Then remove the mains
plug.
8. Press the arm release handle downwards and
the arm will be raised.
9. The mixture can now be released with the help
of a spatula.
10. The mixer bowl can now be removed by
turning to the left.
Levels Use Type of Mixture
1-2 Dough Heavy mixtures (e.g. bread
Hook or short pastry)
3-4 Beater Meadium-heavy mixtures
(e.g. crepes or sponge
mixture)
5-6 Whisk Light mixtures (e.g. cream,
egg white, Batter, mousse)
PULSE Whisk Pulse - for light mixtures
only
Caution: With heavy mixtures, only
operate using speeds 1-2 and do
not operate the machine for more
than 10 minutes. Allow it to cool
down for a further ten minutes.
If the Stand Mixer starts to sound laboured
especially if you are using heavy mixtures
eg dough etc please stop the appliance and
remove some of the mixture from the mixing
bowl and continue to mix in batches.
To Prolong the Life of
Your Stand Mixer
• Use it on a clean, level surface.
• Ensure the mixer bowl is fitted correctly.
• Only operate the Stand Mixer when there is
food in the mixer bowl. The motor may be
damaged if it is turned on without food in the
bowl.
• Only use ingredients specified in this manual
in the Stand Mixer

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Care and Cleaning
WARNING: To avoid injury and damage to
the appliance, always turn to “0” position, wait
for the motor to stop completely and unplug the
appliance immediately after operation and before
dismantling or cleaning the appliance.
Main body
• Wipe with a damp cloth, then dry.
• Never use abrasives or immerse in water.
Bowl
• Wash by hand, then dry thoroughly before
storage.
• Never use a wire brush, steel wool or bleach to
clean your stainless steel bowl. Use vinegar to
remove limescale.
• Keep away from heat (cooker tops, ovens,
microwaves).
Tools
• Wash by hand, then dry thoroughly before
storage.
Service
This product is manufactured to the highest
standards, for more information or if you have a
query with the product which is not covered in this
manual, please contact our Customer Support
Team on the telephone number or the email
address below.
Customer Helpline: 0844 800 7850
Email Address: [email protected]
Disposal of the Product
Please do not dispose of this product as
household waste. The appliance should be taken
to the applicable collection point for the recycling
of electrical and electronic equipment.
For more detailed information, please contact your
local council, household waste disposal service or
the shop where you purchased the product.
WEEE Registration Number: WEE/FC0057TS

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DO NOT SEND IN THIS WARRANTY
Fill out the following details and file with your
purchase invoice.
RETAIN & FILE WITH YOUR RECEIPT.
Your Purchase Receipt/Invoice is proof of date
of purchase. You must be able to present it at
the place of purchase to obtain a replacement or
service under warranty.
Premium Appliance Brands Ltd reserves the right
to discontinue items, modify designs and change
specifications without incurring obligation. Whilst
every effort is made to ensure that descriptions,
specifications and other information in this
publication is correct, no warranty is given in
respect thereof and the company shall not be
liable for any errors therein.
Purchased from:
Date of Purchase:
NOTE: Consistent with our continuing
product development policy,
improvements may have been made
which render the contents of this
package slightly different to that shown.
Warranty
This guarantee does not confer any rights other
than those expressly set out below and does
not cover any claims for consequential loss or
damage.
This guarantee is offered as an additional benefit
and does not affect your statutory rights as a
consumer.
This guarantee is valid in the UK and Ireland only.
Premium Appliance Brands Ltd warrant this
product for a period of 1 year from the date of
purchase for all parts defective in workmanship or
materials.
The product or defective parts will be replaced
free of charge.
WARRANTY CONDITIONS
1. This warranty is only valid for appliances
used according to the manufacturer’s
instructions.
2. This appliance must not be modified or
changed in any way.
3. Connection must be to the voltage
requirements as specified in the ratings label
located on the product.
4. The manufacturer does not accept liability
for any direct or consequential damage,
loss or other expense arising from misuse
or incorrect installation and operation of the
appliance.
5. Warranty will only be given where proof of
purchase is provided, e.g. original invoice.
6. Not designed or warranted for industrial or
commercial use.

10
RECIPES
Rhubarb and Custard Tart
Rhubarb and custard make such a great old-fashioned combination, and I love making them into a tart. As a child,
we always made this with our own rhubarb, fresh from the garden. We always knew summer was approaching
when the first rhubarb appeared.
Serves 4–6
Vegetarian
For the pastry
150g (5oz) plain flour
25g (1oz) icing sugar
100g (4oz) butter
1 egg, whisked
For the filling
4 egg yolks
4 generous tbsp honey (about 100g/4oz)
300ml (1/2 pint) double cream
225g (8oz) rhubarb, trimmed and sliced into 2cm (3/4in) lengths (if the stalks are very wide, cut them in half
lengthways first)
1. First, make the pastry. Place the flour and icing sugar in a medium-sized bowl. Rub in the butter, then add
most of the egg (you probably won’t need it all) to make the dough come together. Add a tablespoon of
water to the remaining egg to make egg wash, and reserve. Slightly flatten the pastry, cover and place in the
fridge for about 30 minutes (or 10 minutes in the freezer), until chilled.
2. Preheat the oven to 180°C (350°F), Gas mark 4. Grease a 23cm (9in) shallow tart tin with a removable base
with a little butter.
3. When you are ready to roll out the pastry, remove it from the fridge and place between two sheets of cling
film that are larger than your tart tin. Using a rolling pin, roll out the pastry until it’s about 5mm (1/4in) thick
and large enough to line the base and sides of the prepared tin. Remove the top layer of cling film and place
the pastry upside down (cling film side facing up) in the tart tin. Press into the edges, cling film still attached,
and, using your thumb, ‘cut’ the pastry on the edge of the tin to give a neat finish. Remove the cling film and
pop the pastry in the freezer for at least 10 minutes.
4. Next, ‘blind bake’ the pastry case to partially cook it before adding its filling. Line the pastry with greaseproof
paper (leaving plenty to come up the sides), fill with baking beans or dried pulses (you can use these over and
over), and bake for about 10 minutes in the oven, until the pastry feels dry. Remove the paper and beans,
brush with a little egg white and return to the oven for 4–5 minutes. Take out of the oven and put to one side
while you prepare the filling.
5. In a medium-sized bowl, whisk the yolks with the honey, add the cream and mix. Pour the custard into the
case almost to the top, then arrange the rhubarb on top. It can be easier to do all this while the case is sitting
on a rack in the oven to avoid spilling the mixture. Bake for 30 minutes or until just set. Let cool to room
temperature.

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Wholemeal Honey Bread
Making yeast bread from scratch is becoming a lost art, but it is the perfect thing both for teaching new skills and
for having fun with your children. Even if you’ve never made bread before, why not spend the time together as a
family learning to get it right? Children always have such fun watching and waiting for the dough to rise and then
punching it down. Although you should put aside a whole morning or afternoon for this, you’ll be able to get on
with plenty of other things while the bread is rising. This is a simple and tasty bread, and once you have mastered it
you’ll want to move on to other flavours and combinations.
Makes 2 x 900g (2lb) loaves
Vegetarian
450ml (16fl oz) warm water
3 tbsp honey
3 tsp dried or fast-acting yeast or 40g (13/4oz) fresh yeast
600g (1lb 7oz) strong white flour
300g (11oz) wholemeal flour
2 tsp salt
100g (4oz) butter, cut into cubes
1. In a small bowl, mix the warm water with the honey, add the yeast and leave to stand for 5 minutes until
slightly frothy.
2. Place the flours in a big mixing bowl (or the bowl of an electric food mixer) and mix in the salt and then rub
in the butter. Pour most of the frothy liquid into the flour and mix to a dough – it should not be too wet and
sticky; if it’s too dry, add more warm water and if it’s too wet, add more flour.
3. Knead by hand on a floured surface or in the mixer for about 10 minutes (it may only take 5 minutes in
the mixer) until the dough is smooth and springy. Place in a lage oiled bowl, cover with cling film and leave
somewhere warm (like a warm spot in your kitchen) for 2–3 hours until it’s doubled in size. It has risen
enough when it does not spring back when you push your finger onto the dough.
4. When it’s risen, knock it back by punching it down in the bowl(my children love this bit!) and kneading on
the floured surface for 1 minute. Allow to rest on the work surface, covered with a tea towel for 5 minutes
before shaping it. I usually shape this into two round or oval loaves but, of course, you can make individual
rolls if you wish (you would get about 20 rolls). Slash the loaves four or five times over the top with a sharp
knife (I don’t do this with rolls). Do make sure you flatten the loaves and rolls to about 4cm (11/2in) high
because they will rise.
5. Preheat the oven to 200°C (400°F), Gas mark 6.
6. Place the loaves on a floured baking tray, sprinkle with flour and cover with a tea towel and allow to rise (this
may take another 45 minutes) and, again, leave somewhere warm until they have doubled in size. The dough
has risen enough when it does not spring back when you push your finger onto it.
7. Remove the tea towel and bake the bread in the oven for 30–40 minutes or until it sounds hollow when
tapped on the base. The rolls will only take about 10–15 minutes to cook. Leave to cool on a wire rack.

12
Homemade Pizzas with Quick Yeast Dough
Our children love making pizzas, and it keeps them amused for ages because they can choose their own
toppings and create their own designs. This recipe has less salt and sugar than most shop-bought pizzas, and no
hidden additives. Place as many toppings as you need in individual bowls and let the children make up their own
combinations - with a little guidance, if necessary.
Makes about 12 25cm (10in) diameter pizzas
For the pizza dough
700g (11/2lb) strong white flour
1 rounded tsp salt
1 tbsp sugar
50g (2oz) butter
15g packet (2 x 71/2g sachets) fast-acting yeast
3 tbsp olive oil, plus extra for brushing
350–400ml (12–14fl oz) lukewarm water
For the tomato sauce
600g (1lb 7oz) ripe fresh tomatoes, halved
3 cloves of garlic, peeled and kept whole
5 tbsp olive oil
3 tbsp balsamic vinegar
Salt, freshly ground black pepper and sugar
Your favourite toppings, such as:
Mozzarella (approximately 450g (1lb) for 12 pizzas)
Slices of chorizo or pepperoni sausage
Small florets of broccoli
Cherry tomatoes
Peppers
Small red onions
Olives and anchovies (if your children like them)
1. First, make the pizza dough. Place the flour, salt and sugar in a big mixing bowl. Rub in the butter, add the
yeast and mix together. Make a well in the centre of the dry ingredients, add the oil and most, but not all, of
the warm water and mix to a loose dough. Add more water or flour, if needed.
2. Take the dough out of the bowl and let it sit on a lightly floured worktop, covered with a tea towel, for 5
minutes. Then knead the dough for 10 minutes or until it feels smooth and slightly springy. You can also do
this in a food mixer with the dough hook – it takes half the time. Let the dough relax for a few minutes again.
3. Shape and measure into 12 equal balls of dough, each weighing about 100g (4oz). Lightly brush the balls of
dough with olive oil. If you have time, cover the oiled dough with cling film and put into the fridge for 30
minutes. The dough will be easier to handle when cold but it can also be used immediately.
4. Preheat oven to 230°C (450°F), Gas mark 8.
5. To make the sauce, lay the tomatoes on a baking tray, cut side up. Add the garlic, drizzle with olive oil and
balsamic vinegar, and season with salt, pepper and sugar. Cook in the oven for 20–30 minutes, until the
tomatoes are completely soft and blistered. Remove and liquidise and strain. Season again to taste. The sauce
needs to be thick enough to coat the back of a spoon. If it needs thickening, place in a saucepan, bring to the
boil and reduce to thicken, which could take up to 10 minutes.
6. Prepare your toppings. Grate the mozzarella; boil the broccoli florets in water until just al dente (about 5
minutes), then drain and plunge into iced water to refresh; halve the cherry tomatoes; deseed and slice the
peppers into strips and quarter the red onions, then roast in the hot oven for 10 minutes with a drizzle of
olive oil, thyme leaves, salt and pepper.

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Chocolate and Rosemary Mousse with Rosemary Shortbread
The flavour of the rosemary-infused chocolate makes for a very surprising but wonderfully intense treat. Serve this
mousse with rosemary shortbread to complement this unique and interesting dessert.
Serves 4–6 and makes 36 biscuits
Vegetarian
For the chocolate and rosemary mousse
100g (4oz) good-quality dark chocolate
100ml (31/2fl oz) single cream
1 tbsp chopped fresh rosemary
2 eggs, separated
For the rosemary shortbread
300g (11oz) butter, at room temperature
150g (5oz) caster sugar, plus
2 tsp for the topping (optional)
250g (9oz) flour
75g (3oz) rice flour (available at health food shops)
Pinch of salt
2 tbsp finely chopped fresh rosemary
1. First make the mousse. Chop the chocolate finely. Put the cream and rosemary into a medium-sized saucepan
and heat up to the boil. Turn off the heat and leave to infuse for 5 minutes. Then strain into a bowl, discard
the chopped rosemary and rinse out the pan. Place the cream back in the cleaned saucepan and bring back up
to the boil, add the chocolate to the cream and stir it around until the chocolate melts in the cream. Whisk in
the egg yolks.
2. Whisk the egg whites in a separate, medium-sized bowl until just stiff. Stir a quarter of the egg white into the
cream and chocolate mixture and then gently fold in the rest using a metal spoon, being careful not to knock
out all the air. Put into little bowls, glasses or cups and leave for an hour or two in the fridge to set.
3. To make the shortbread, preheat the oven to 180°C (350°F), Gas mark 4. Cream the butter in a large bowl
until pale yellow and light. Add the sugar, and continue mixing until the mixture is fluffy. Add both flours, the
salt and the rosemary and mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for
a few minutes if necessary, so that it is firm enough to roll.
4. Roll out the dough on a floured surface to form a rectangle about 5mm (1/4in) thick. Cut the dough into 4 x
8cm (11/2 x 31/4in) rectangles, or any other shape you like, and place them about 1cm (1/2in) apart on two
baking trays (no need to grease or line). Sprinkle with a little extra sugar, if desired, and bake in the centre
of the oven for 12–16 minutes, until they are gold at the edges. Remove from the oven, and transfer to wire
racks to cool.
5. Serve each of the individual puddings with one or two biscuits on the side.
7. Place on a flat sheet or an upside-down baking tray in the oven – it’s easier to slide the pizza on and off if the
surface does not have a lip. Then, on a floured work surface, roll each ball of dough out to a disc about 25cm
(10in) in diameter – if you have semolina or fine polenta you can use this to dust your worktop instead of
flour.
8. Place a pizza base on a second, cool upside-down floured tray, spread with a little tomato sauce and sprinkle
with your chosen toppings and cheese.
9. Slide the pizza off the cool tray onto the hot tray in the centre of the oven and cook for 5–10 minutes,
depending on the heat of the oven and the thickness of the pizza, until the pizza is golden underneath and
bubbling on top. I find it best to cook just one or two pizzas at a time.

14
Lemon Tart
This timeless recipe was given to me by a friend, Ka, and I adore it. It’s really light and creamy, and not quite as
heavy and intense as many other lemon tarts, yet still wonderfully fresh and zesty.
Serves 4–6
Vegetarian
For the pastry
175g (6oz) flour
Pinch of salt
100g (4oz) butter (from the fridge)
25g (1oz) caster sugar
1 egg, divided and the white lightly whisked
For the filling
3 eggs
125g (41/2oz) granulated sugar
Juice and finely grated zest of 2 lemons
100ml (4fl oz) double cream
To serve
Icing sugar
1. First, make the pastry, which can be done a day in advance of filling and serving. Sieve the flour and salt into
a large bowl. Cut the butter into small cubes and rub into the flour until the mixture is like crumbs. Add the
sugar and gently mix in with a fork. Drizzle in the egg yolk and lightly stir it into the mixture with a knife until
the mixture sticks. If the mixture does not come together, add 1–2 teaspoons of water. Roll out the pastry
into a round about 2cm (3/4in) thick, then cover and chill for at least 45 minutes in the fridge.
2. Preheat the oven to 190°C (375°F), Gas mark 5. Grease a 23cm (9in) shallow tart tin with a removable base
with a little butter.
3. When you are ready to roll out the pastry, remove it from the fridge. Place the pastry between two sheets of
cling film, which should be larger than your tart tin. Using a rolling pin, roll out the pastry until it’s about 3mm
(1/8in) thick and large enough to line the base and sides of the prepared tin. Make sure to keep it round, if the
tin is round, and large enough to line the base and sides of the tin. Remove the top layer of cling film and place
the pastry upside down (cling film side facing up) in the tart tin. Press into the edges, cling film still attached
and, using your thumb, ‘cut’ the pastry on the edge of the tin to give a neat finish. Remove the cling film and
pop the pastry in the freezer for at least 10 minutes.
4. Next, ‘blind bake’ the pastry case. Blind baking is a way of partially cooking a pastry case before adding its
filling. Line the pastry with greaseproof paper when cold (leaving plenty to come up the sides), fill with baking
beans or dried pulses (you can use these over and over), and bake for 15–20 minutes in the oven, until the
pastry feels dry. Remove the paper and beans, brush with a little egg white and return to the oven for 2
minutes. Take out of the oven and put to one side while you prepare the filling.
5. Lower the heat (or heat to this temperature if filling the case the next day) to 120°C (250°F), Gas mark 1/2.
6. To make the filling, place the eggs and sugar in a medium-sized bowl and, using an electric hand mixer, whisk
until pale and creamy (about 10 minutes). You can also do this in a food processor. Add the lemon juice and
zest and mix for another 5 minutes, then pour in the cream and mix for a further 5 minutes. Carefully pour
the filling into the cooked pastry case in the tin, so it does not spill. Return to the oven and bake for 25–35
minutes or until the filling has just set in the centre.
7. Remove from the oven, allow to cool for about 10 minutes before removing the tart from the tin and
transferring to a plate or cake stand. When it’s cool, dredge icing sugar over the top, and cut into slices to
serve.

15
For more delicious recipes from Rachel Allen
you can save 25% off both of these books.
SPECIAL OFFER
To save 25% and order your copy of Rachel’s Food at Home or
Rachel’s Food for Living please call
HarperCollins Hotline on: 0870 787 1732
and quote Dept 276X.
Or write to
Mail Order Dept 276X,
HarperCollins Publishers,
Westerhill Road, Bishopsbriggs,
Glasgow G64 2QT
enclosing a cheque made payable to HarperCollins Publishers.
Free P & P for all UK orders. Please allow 21 days for delivery.
Offer ends March 2009 or whilst stocks last.
All recipes are taken from
Rachel’s Food for Living (£20) and
Rachel’s Favourite Food at Home
(Paperback £14.99)
by Rachel Allen
(published by Collins)

16
HAND MIXER
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