Strawberry-Rhubarb Tarts With Creme Fraiche Sorbet

• 34 cup unsalted butter, room temperature
• 12 teaspoon salt
• 2 large egg yolks
• 1 large egg
• 2 12 cups all-purpose flour
• 14 cup sugar
• 1 cup old fashioned oats
• 1 cup packed dark brown sugar
• 12 cup whole wheat flour
• 6 tablespoons sliced almonds
• 1 tablespoon ground cinnamon
• 6 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
• 34 cup sugar
• 14 cup cornstarch
• 12 teaspoon ground cinnamon
• 18 teaspoon ground cloves
• 10 ounces fresh rhubarb, cut into 1/2 inch pieces (about 2 cups)
• 10 ounces fresh strawberries, hulled and quartered (about 2 cups)
• 2 tablespoons fresh lemon juice
• 2 cups chilled creme fraiche
• 34 cup light corn syrup
• 14 cup fresh lemon juice
• 14 cup sugar
• 1 pinch salt

1. Sorbet: Whisk all ingredients in a large bowl.
2. Process in an ice cream maker accoring to manufacturer's instructions.
3. Transfer to a container, cover and freeze.
4. Can be made 3 days ahead.
5. Keep frozen.
6. Let stand at room temperature 15 minutes to soften slightly before serving.
7. Crust: Using an electric mixer, beat butter and salt in medium bowl until creamy.
8. Add egg yolks and egg; beat to blend.
9. Add flour and sugar; beat until moist clumps form.
10. Gather dough into ball and flatten into a disk, wrap in plastic wrap.
11. Refrigerate 2 hours.
12. Divide dough into 8 portions.
13. Press 1 dough portion over bottom adn up sides of each of 8 tartlet pans (4 1/4 to 4 1/2 inch diameter with 3/4 inch high removable sides).
14. Chill 1 hour.
15. Can be made 1 day ahead--cover and keep chilled.
16. Topping: Mix first 5 ingredients in a medium bowl.
17. Add butter.
18. Using fingertips, rub butter into dry ingredients until crumbs form.
19. Topping can be made 1 day ahead--cover and chill.
20. Filling: Preheat oven to 375 degrees.
21. Combine sugar, cornstarch, cinnamon, and cloves in large bowl.
22. Add rhubarb, strawberries and lemon juice; toss to coat.
23. Divide filling evenly among unbaked tartlet crusts.
24. Sprinkle topping evenly over filling in crusts (about 1/3 cup each).
25. Place tartlets on a rimmed baking sheet Bake until filling is bubbling and tart crust and topping are golden brown, about 38 minutes.
26. Cool slightly.
27. Remove sides from tartlet pans.
28. Serve warm or at room temperature with the sorbet.

unsalted butter, salt, egg yolks, egg, flour, sugar, oats, brown sugar, whole wheat flour, almonds, ground cinnamon, butter, sugar, cornstarch, ground cinnamon, ground cloves, fresh rhubarb, fresh strawberries, lemon juice, chilled creme fraiche, light corn syrup, lemon juice, sugar, salt

Taken from www.food.com/recipe/strawberry-rhubarb-tarts-with-creme-fraiche-sorbet-377368 (may not work)