Paul Ainsworth served up a caramelised pear tart with clotted cream on Royal Recipes with Michael Buerk.

The ingredients are: 400g sweet shortcrust pastry and 1 free-range egg, beaten.

For the filling: 4 ripe pears, peeled, cored and cut into thin wedges, 2 lemons, juice only, 75g softened butter, 75g golden caster sugar, 75g ground almonds, 1 free-range egg yolk, 2 tbsp pear liqueur or brandy and 3 tbsp apricot jam.

To serve: clotted cream and a dusting of icing sugar.

See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon now.