Supper at Joe’s: Rhubarb & strawberry frangipane tart 

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

¼ 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 6½ 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.