Rewards

Ingredients

• All-purpose flour, for dusting
• 1 sheet frozen puff pastry, thawed
• 4 ounces rhubarb, trimmed and sliced ¼ inch thick
• 4 ounces fresh strawberries, hulled, halved, and sliced ¼ inch thick
• ¼ cup sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons cornstarch
• ½ tablespoon fresh lemon juice
• 0.13 teaspoon kosher salt
• 1 large 1, lightly beaten

Instructions

1. On a gently floured surface, lay down the sheet of puff pastry. Roll the pastry out to ⅛-inch thickness and use a quart container or a bowl with a roughly 5½-inch diameter to cut out 6 circles. Transfer the circles into the cups of a muffin tin, gently pushing down the bottom and crimping the sides to fit.
2. In a medium bowl, gently stir the rhubarb, strawberries, sugar, vanilla extract, cornstarch, lemon juice, and salt to combine. Using a ¼-cup measure, scoop the filling into the muffin cups. Brush the exposed edges of puff pastry with egg wash and place the tarts into the freezer to chill for 30 minutes.
3. Preheat the oven to 400°F.
4. Bake the tarts for 25 minutes, until the edges are golden and the filling is bubbling. Place on a wire rack and let cool before serving.