Strawberry Sauce Tartlets

Directions

1. For the Dough:
2. In a food processor, pulse flour, sugar, and salt to combine.
3. Add butter, pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
4. 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.
5. Flatten dough into a disk and wrap tightly in plastic. Refrigerate until firm, at least 1 hour (up to 3 days).

1. For the Strawberry sauce:
2. 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.
3. Drain the strawberries by liquid.
4. 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.
5. 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.
6. Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 0.5 cm (about 1/4-inch).
7. 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.
8. 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.
9. Remove from the oven and serve lukewarm or room temperature. Sprinkle with powdered sugar and serve with whipped cream or crème fraîche.