Strawberry Rhubarb Mini Tarts

Heat oven to 400 F. Line a baking sheet with a Silpat (silicone baking mat) or parchment paper. Set aside.

Place the rhubarb slices in a colander placed over a bowl. Sprinkle with 2 tablespoons of sugar and a pinch of salt and gently mix until well combined. Let it stand for at least 30 minutes to drain as much moisture from the rhubarb as possible. Set aside.

Carefully unfold the thawed puff pastry sheet. Cut into 6 rectangular pieces and place each piece on the prepared baking sheet. Using a fork, lightly score a border about 1/2-inch from the edge of the puff pastry rectangles. Cover with a plastic film and chill in the refrigerator until ready to assemble the tart.

To make the almond crumble, mix together the almond meal, brown sugar, vanilla bean seeds or paste, and cinnamon. Set aside.

Combine the cream cheese and orange zest together and mix until well blended.

Take the dough out of the refrigerator. Spread the cream cheese/orange zest mixture in the center of the dough, leaving the border intact. Sprinkle 3/4 of the almond crumble on top of cream cheese. Then, arrange the pieces of rhubarb over the top of that, followed by the strawberry slices on top. Sprinkle the remaining almond crumble on top, if desired.

Put pan into the preheated oven. Bake until puff pastry is golden and fruit is soft, about 15 to 20 minutes. (Pastries may need to be covered with aluminum foil during the last 5 minutes of baking to prevent crumble topping from burning.)

Remove pan from oven and sprinkle with powdered sugar and top with whipped cream.