Active Time

　　25 minutes

　　Total Time

　　1 hour

　　

Ingredients

Makes 6 servings

　　1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed

　　1 lb rhubarb stalks, trimmed and cut crosswise into 1-inch pieces

　　1/2 cup confectioners sugar

　　1 (10-ounces) package frozen strawberries in heavy syrup, thawed

　　3/4 cup crème fraîche or sour cream

　　

Bake pastry:

Step 1

Preheat oven to 425°F.

　　

Step 2

Unfold puff pastry sheet and gently roll out with a floured rolling pin on a very lightly floured surface into a 12-inch square. Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each). Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.

　　

Step 3

Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes. Cool pastry on baking sheet on a rack.

　　

Roast rhubarb while pastry is cooling:

Step 4

Reduce oven temperature to 375°F.

　　

Step 5

Arrange rhubarb in 1 layer in a lightly oiled shallow 15- by 10-inch baking pan (preferably nonstick) and sift 2 tablespoons confectioners sugar evenly over it. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.

　　

Step 6

Make strawberry sauce and cream filling while rhubarb is roasting: Purée strawberries with syrup in a food processor, then force purée through a very fine sieve into a bowl.

　　

Step 7

Sift 5 tablespoons confectioners sugar over crème fraîche and whisk to combine.

　　

Assemble tarts:

Step 8

Sift remaining tablespoon confectioners sugar over pastry rectangles. Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon. Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.

　　Cooks' note:

　　Strawberry sauce and cream filling can be made 1 day ahead and chilled separately, covered.