Lorraine Pascale makes a delicious looking pear and almond tart with amaretto and mascarpone cream on Spring Kitchen with Tom Kerridge.

Lorraine says: “This is a gorgeously simply dessert to make. Make it at the start of the week and tuck in whenever you fancy a treat.”

The ingredients are:

375g pack of ready-rolled dessert pastry or 500g pack of shortcrust pastry.

Almond filling: 100g soft butter, 100g caster sugar, 100g ground almonds, 3 tbsp plain flour, plus a little extra for dusting, 1 medium egg, 1 tbsp amaretto liqueur.

For the topping: 411g tin of pear halves or 4 very ripe soft pears, Cream, 250g tub of mascarpone, 1 stem ginger ball, ½ vanilla pod , 50g icing sugar, 1 tsp icing sugar and Small handful of fresh mint.