Strawberry Sauce Tartlets

Ingredients

For the Dough:

220 gr. (1 3/4 cups) all-purpose flour, plus more for rolling

1 tablespoon sugar

1/2 teaspoon salt

150 gr. (2/3 cup) cold unsalted butter, cut into pieces

3 tablespoons ice water

For the Strawberry sauce:

700 gr. (25 ounces) strawberries, hulled

4 tablespoons sugar

3-4 teaspoons freshly squeezed lemon juice

3 tablespoons brandy

1 egg yolk

1 tablespoon milk

Preparation

Make the dough: In a food processor, pulse flour, sugar, and salt to combine. Add butter, pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water, pulse until dough is crumbly but holds together when squeezed (if necessary, gradually add 1 tablespoon more water). Do not overmix.

Flatten dough into a disk and wrap tightly in plastic. Refrigerate until firm, at least 1 hour (up to 3 days).

Make the Strawberry sauce: Place strawberries, sugar and lemon juice in a middle pot. Cook over medium-low heat, stirring occasionally, until the strawberries soften slightly, about 10 minutes. Drain the strawberries by liquid. Place 1/3 of strawberries (the smallest) in a bowl with half of liquid sauce. Add 1 tablespoons brandy and set aside to accompany the tarts.

Puree 2/3 of strawberrys with a fork and place in a pot with half liquid sauce. Cook over medium heat about 5-6 minutes. Allow to cool and mix 2 tablespoons brandy.

Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 0.5 cm (about 1/4-inch). Using a 10 cm (4 inches) round cookie cutter, cut the dough into circles. Spoon 1 1/2 teaspoon of sauce with pureed strawberries and fold the dough in four sides to form a square. Firmly crimp the corners to avoid cracking. You can also form them in muffins pan.

Brush with beaten egg and milk and bake in a preheated oven at 195 C (400 F) degrees for 30-35 minutes or until golden brown. Remove from the oven and serve lukewarm or room temperature. Sprinkle with powdered sugar and serve with whipped cream or crème fraîche.