First make the pastry, which can be done a day in advance and left in the fridge wrapped well in cling film.

If making in the food processor, pulse the flour, sugar and cocoa to combine then add the butter in small cubes, pulsing to incorporate to rubbly pieces.

Next, pulse in as much of the beaten egg as you need to make a dough – stop short of making a ball of dough then wrap in clingfilm and bring together by hand. (If making by hand, sift the flour and cocoa together, rub in the butter, stir in the sugar and bring together with the egg. Rest in the fridge at least 30 minutes.)

When chilled roll thinly (around 3mm thick) into a rectangle big enough to line your tin (I used a 14 by 5 inch rectangular, loose bottomed tin – you may use a 20-22cm loose bottomed round tin instead) between two pieces of cling film.

Remove the top layer then line your tin with the pastry, pushing into the grooves well. Cut off the excess with your thumb leaving the clingfilm in situ then chilling again whilst you make the frangipane for the filling.

Beat your butter until soft then cream in the sugar, followed with the ground almonds, extracts, eggs then gently incorporate the flour.

Remove the clingfilm from the pastry base and spread with the frangipane so that it’s has a level surface. Gently press in the pear halves cut side down however you wish – I alternated them to get about 6 halves into my tin.

Bake in a preheated oven no higher than on the middle shelf for approx 30 mins at 180°C – not the frangipane colours easily so do watch that it isn’t catching and cover loosely with foil if required; also every oven is different – start checking at 25 minutes (be prepared to go upto 45 minutes if not fully cooked).

Cool on a rack to room temperature before attempting to unmould it and serving in slices with extra pears and the thickest, creamiest, coldest cream you can find.