Tom Kerridge served up a delicious pear and chocolate frangipane tart with Chantilly cream on Tom Kerridge Sunday Lunch.

The ingredients for the chocolate pastry are: 165g butter, softened, 80g golden caster sugar, 265g plain flour, plus extra to dust, 30g good quality cocoa powder, plus extra to dust and 1 large free-range egg yolk, beaten with 1 tbsp cold water.

For the Frangipane Filling: 150g butter, 150g light brown muscovado sugar, 2 large free-range eggs, 2 tsp vanilla bean paste, 150g ground almonds, 50g plain flour, 100g dark chocolate, 3 ripe pears, peeled, cored and cut into wedges, 50g flaked almonds and 2 tbsp maple syrup.

For the Chantilly Cream: 250ml double cream, 2 tbsp golden caster sugar and 1 vanilla pod, halved lengthways and seeds scraped out.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.