Joe Wicks' rhubarb & strawberry frangipane tart - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ rhubarb & strawberry frangipane tart By You Magazine - May 30, 2021 Everyone will love this delicious, easy-to-make and healthy meal that the Body Coach serves up for his own family. Andrew Burton SERVES 6 PREPARE: 10 MINUTES COOK: 30 MINUTES 80g unsalted butter, softened at room temperature 80g golden caster sugar, plus an extra 2 tsp for sprinkling 2 eggs, beaten 1⁄4 tsp almond essence 120g ground almonds 50g plain flour Pinch of salt Grated zest of 1 lemon 320g sheet of ready-made puff pastry (remove it from the fridge 15 minutes before it’s needed) 300g rhubarb stalks, cut into 2cm pieces 150g strawberries, hulled and halved 30g flaked almonds Crème fraîche or Greek yoghurt, to serve Preheat the oven to 210C/190C fan/gas 61⁄2 and line a baking tray with baking parchment. Whisk the butter and the 80g sugar in a mixing bowl with an electric handheld whisk until pale and fluffy. Whisk in the eggs and almond essence a little at a time, whisking after each addition, until fully incorporated. Fold in the ground almonds, flour, salt and lemon zest until they are also fully incorporated. Unroll the pastry on to the lined baking tray and score a 2cm border around the edge of the pastry with a sharp knife. Bake the pastry in the oven for 12 minutes, or until lightly golden and puffed. Remove the pastry sheet from the oven and, using the back of a spoon, push down the inside rectangle of pastry. Top the inside rectangle of pastry with the frangipane, spreading it out evenly. Arrange the rhubarb and strawberries on top of the frangipane, sprinkle over the remaining 2 tsp caster sugar and scatter over the flaked almonds. Bake in the oven for 20 minutes, or until the pastry is golden brown and the fruit has started to soften. Remove from the oven and serve the tart with a dollop of crème fraîche or Greek yoghurt. Love the recipe Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved