Makes 6 tartlets.
INGREDIENTS
Sweet Pie Dough (1 recipe for one large tart) (add 2 tablespoons fresh lemon thyme)
1 pint fresh strawberries, hulled and quartered
1 cup rhubarb, sliced
¼ cup fresh lemon thyme leaves
1⁄3 cup sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup créme fresh
¼ cup honey
DIRECTIONS
Pre heat oven to 375°F. Place the pie dough into 6 little tart shells, making sure it is smooth and even out the dough in each tarlet tin. Bake for 10-12 minutes or until tart crust is golden brown and crisp. In a medium sauce pan combine strawberries, rhubarb, sugar, lemon juice, lemon thyme and zest. Cook on medium until all sugar is dissolved and the strawberries and rhubarb is soft but not mushy, about 3-5 minutes. Set aside to cool. Place a few tablespoons of the honey créme fresh in the bottom of each tartlet and cover with a pile of the strawberry rhubarb mixture (about 1⁄3 cup). Chill slightly and serve.