6 rhubarb stalks, very finely sliced on the diagonal
The ice cream will keep in an airtight container in the freezer for up to 2 days. The tarte is best made close to serving time.
Preheat the oven to 400°F, and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry to a thickness of about 1/4-inch. Cut out a neat circle 8-inches in diameter and transfer to the prepared baking sheet.
Using a sharp knife, make even cuts 1/4-inch long right around the perimeter of the pastry. Fill the tart by arranging the rhubarb slices on top in a circular pattern. Place a piece of parchment paper over the tart, followed by a second baking sheet to weigh down the rhubarb.
Transfer to the oven and bake for 25 to 30 minutes, or until the pastry is golden (it doesn’t puff because of the weight) and the rhubarb is cooked.
Cut into quarters and serve each with a scoop of honey and cinnamon ice cream.