Frangipane Tart, Caramelised Pears, Maple Syrup Mascarpone

Ryan Norton, chef de partie at Ascough’s has come up with this devilishly rich and enticing dessert. Simple to make yet sophisticated enough to impress even the hardest of critics. This tart is rich enough to eat as a dessert with the above accompaniments or tasty enough on its own to eat as afternoon tea. Get cooking