: Tarte Belle Helene
140g plain flour
50g Icing sugar
1-2 medium egg yolks
3 Ripe pears ( You can substitute preserved pears)
75g Raw Sugar
20g Ground Almonds
75g Self raising Flour
1/4 tsp Baking Powder
Heat oven to 190c
Lightly grease a 25cm flan dish
Pastry- Sift flour into a large bowl, add butter and rub in to crumb texture.
Add Icing sugar and mix in.
Whisk Yolks, add to mixture and combine with a rounded knife until a ball of pastry is formed (you can use your hands at this stage if you prefer).
Wrap it in cling film and chill.
Roll out to fit Flan dish and gently mould into the dish using your fingers.
Filling - Peel, core and halve the pears and arrange round side up on top of pastry case.
Cream butter and sugar in a seperate bowl (Sugar wont completely dissolve)
Add egg and beat in.
Mix in the ground almonds.
Sift the flour, baking powder, cocoa over the butter mixture and gently fold in, adding the milk as you go.
Spoon it into the pastry case around the pears and smooth the top - The pears will show up through the mix.
Bake for 30 minutes then cover with foil and bake for a further 15 minutes.
Serve warm , dusted with a little icing sugar and a dollop of plain yoghurt or whipped cream.