Roasted Rhubarb Tarts with Strawberry Sauce

Name: Roasted Rhubarb Tarts with Strawberry Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters confectioners sugar; 177 milliliters crème fraîche or sour cream; 1 sheet frozen puff pastry (from a 17 1/4-ounces package), thawed; 454 grams rhubarb stalks, trimmed and cut crosswise into 1-inch pieces; 283 grams package frozen strawberries in heavy syrup, thawed

Roasted Rhubarb Tarts with Strawberry Sauce might be just the dessert you are searching for. This vegetarian recipe serves 6. One serving contains 4069 calories, 52g of protein, and 270g of fat. From preparation to the plate, this recipe takes approximately 1 hour. It is perfect for Mother's Day. If you have confectioners sugar, strawberries in heavy syrup, crème fraîche, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 425°F.

Equipment you will use

Oven

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.

Ingredients you will need

Puff Pastry Sheets

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Knife

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

Equipment you will use

Baking Sheet

Oven

Reduce oven temperature to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Powdered Sugar

Rhubarb

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Strawberry Sauce

Strawberries

Rhubarb

Cream

Syrup

Equipment you will use

Food Processor

Sieve

Bowl

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

Ingredients you will need

Powdered Sugar

Creme Fraiche

Equipment you will use

Whisk

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.

Ingredients you will need

Powdered Sugar

Strawberry Sauce

Rhubarb

Cream

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

Ingredients you will need

Strawberry Sauce

Cream