Roasted Rhubarb Tarts with Strawberry Sauce

1. 1

   Preheat oven to 425F.

2. 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.

3. 3

   Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each).

4. 4

   Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.

5. 5

   Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes.

6. 6

   Cool pastry on baking sheet on a rack.

7. 7

   Reduce oven temperature to 375F.

8. 8

   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.

9. 9

   Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.

10. 10

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

11. 11

    Sift 5 tablespoons confectioners sugar over creme fraiche and whisk to combine.

12. 12

    Sift remaining tablespoon confectioners sugar over pastry rectangles.

13. 13

    Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon.

14. 14

    Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.

* Per serving · 4 servings · Values may vary.