I love making rustic looking food. No need for special-use pans. I think grandma would approve of these strawberry-rhubarb tarts.
Roll each portion of pie dough into an 8-inch round. Place 1/2 cup of the strawberry mixture into the center. Bring the sides of the dough up around the filling and make pleats going around each tart.
Brush with cream and sprinkle with sugar. Dot with butter. Bake in a preheated 400 F oven for 20-25 minutes or until golden brown. Makes 4 6-inch tarts.