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1
Preheat the oven to 350 degrees F.
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2
Combine the strawberries, apples, granulated sugar, walnuts, and cinnamon in a saucepan over medium heat and cook, stirring occasionally, until soft.
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3
Divide the strawberry-apples mixture among the tart shells.
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4
Sift the flour into a bowl, rub the butter in until it looks like fine bread crumbs and add the oatmeal.
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5
Gently mix in the brown sugar.
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6
Sprinkle a thick layer of the crumble mixture on top of the fruit.
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7
Arrange the crumbles on a baking sheet and bake until lightly browned and hot and bubbly, about 20 minutes.
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8
Divide the crumbles among plates, place a scoop of ice cream on the top of each, sprinkle with confectioners' sugar.
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9
Garnish with strawberry slices.
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10
In a mixer, cream the butter and sugar; then add the eggs slowly, mixing well.
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11
Add the cream.
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12
Add the flour all at once and mix to a smooth dough.
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13
Divide the dough in half and wrap in plastic wrap.
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14
Let rest in the refrigerator for 1 hour.
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15
Preheat the oven to 350 degrees F.
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16
On a lightly floured surface, roll out half of the dough into a large square, about 1/8 inch thick.
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17
(Freeze the other half of the dough for another use.)
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18
Cut the dough into 4 parts and line 4 (4-inch) tart pans.
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19
Line each tart with parchment paper and fill with dried beans.
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20
Bake for 15 minutes, remove the parchment and beans, and bake for 15 minutes more.
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21
Let cool on a rack.
