Roasted Rhubarb Tarts with Strawberry Sauce

• 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 creme fraiche or sour cream

1. Preheat oven to 425F.
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. Trim edges with a sharp knife, then cut pastry into 6 rectangles (about 6 by 4 inches each).
4. Arrange rectangles 1 to 2 inches apart on an ungreased baking sheet and prick them all over with a fork.
5. Bake in middle of oven until pastry is puffed and golden, 13 to 15 minutes.
6. Cool pastry on baking sheet on a rack.
7. Reduce oven temperature to 375F.
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. Roast in middle of oven until tender, 15 to 25 minutes, then cool in pan on a rack.
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. Sift 5 tablespoons confectioners sugar over creme fraiche and whisk to combine.
12. Sift remaining tablespoon confectioners sugar over pastry rectangles.
13. Make a 3-inch lengthwise trough in the center of each rectangle by gently tapping with back of a teaspoon.
14. Divide cream filling among troughs and top with rhubarb, then drizzle with strawberry sauce.

pastry, rhubarb stalks, confectioners sugar, frozen strawberries, creme fraiche

Taken from www.epicurious.com/recipes/food/views/roasted-rhubarb-tarts-with-strawberry-sauce-106386 (may not work)