June’s delicious fruits of strawberry and rhubarb are combined together to make these tasty little treats. Fresh berries and rhubarb sauce are added to puff pastry shells that are baked to a delicious crunch. Simply add some whipped cream, for the perfect summer two-bite treat.

1 cup rhubarb, cut into 1-inch pieces
¼ cup sugar
1 package Pepperidge Farm Puff Pastry Cups
8 strawberries, stems removed, cut into quarters
2 tablespoons sugar
Whipped cream

Add the rhubarb, sugar, and 2 tablespoons water to a large saucepan. Cook over medium heat until the rhubarb has softened and broken down to a thick sauce, about 30 minutes. Remove from the heat and cool completely.

Prepare the Puff Pastry shells by following the package directions. While still warm, carefully remove the center pieces out of the baked shells. Cool the shells completely.

Preheat the oven to 350 degrees. Place the Puff Pastry cups on a baking sheet. Toss the strawberries in the sugar. Add ½ teaspoon of Rhubarb sauce to each Puff Pastry Cup. Top with a strawberry quarter.

Bake in the oven for 10 minutes then remove and cool completely. Dust with powdered sugar, and serve with whipped cream. Makes 8 servings, three tarts per serving.