Method

First make the pastry by mixing the flour & icing sugar together, then beat egg with the water ready, grate in the cold butter & flick with flour as you grate it in, when all the butter is in the using your fingertips make a crumb, then add egg water mix & mix in to form a dough, wrap in clin film & put in the fridge to chill.

In a good heavy bottomed saucepan add butter, strawberries, rhubarb & sugar, place over a low to med heat, bring to a simmer for 6 to 8 minutes or until the fruit softens, then add orange zest, cinnamon, salt, & vanilla, stir in, then add a little water to the arrowroot powder add & stir in until sauce is thickened, take off the heat & set aside to go cold.

Pre-heat oven to 180°C fan.

Grease with butter mini fluted tart tins, then rollout pastry to 4mm thick on a floured worktop with a rolling pin & line tins (you don't need fluted kind, normal ones or any mini tart tins will work fine).

Fill each tart using a spoon, then bake in the oven for 12 to 15 minutes or until pastry around the rim is golden brown.