Strawberry Rhubarb Tart

[vegelady]

     Ingredients:


     1 sheet of frozen puff pastry.
     3 cups of strawberries, hulled and sliced.
     1 lb of rhubarb, thawed if frozen, trimmed and cut into ½-inch pieces.
     2 cups of sugar.
     2 tablespoons of cornstarch.
     ¾ teaspoon of cinnamon.
     ¼ teaspoon of nutmeg.
     3 tablespoons of all-purpose flour.
     3 tablespoons of unsalted butter, cut into small pieces.



     Directions:


     Preheat your oven to 400°F (200°C).

     Bake the puff pastry sheet according the directions on its packaging.

     In a mixing bowl, combine the strawberries and rhubarb.

     In another bowl, combine the sugar, cornstarch, cinnamon, nutmeg and flour.

     Fold the dry ingredients into the strawberry and rhubarb mixture.

     Stir in the unsalted butter and toss.

     Transfer the fruit mixture to a buttered deep 9-inch baking dish.

     Bake for about 40-45 minutes or until the fruit is bubbly.

     Spoon the fruit mixture onto baked puff pastry sheet and serve.