Strawberry Sauce Tartlets

Ingredients

• •3 tablespoons brandy
• •1 egg yolk
• •2 cups flour
• •3 tablespoons ice water
• •3 teaspoons lemon juice
• •1 tablespoon milk
• •⅛ teaspoon salt
• •2 pounds strawberries
• •¼ cup sugar
• •⅔ cup butter

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Method

From foodista.com — read the original

1. 1Make the dough: In a food processor, pulse flour, sugar, and salt to combine.
2. 2Add butter, pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
3. 3Place strawberries, sugar and lemon juice in a middle pot. Cook over medium-low heat, stirring occasionally, until the strawberries soften slightly, about 10 minutes.
4. 4Drain the strawberries by liquid.
5. 5Place 1/3 of strawberries (the smallest) in a bowl with half of liquid sauce.
6. 6Add 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.
7. 7Remove 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.
8. 8Spoon 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.
9. 9Brush 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.
10. 10Remove from the oven and serve lukewarm or room temperature.
11. 11Sprinkle with powdered sugar and serve with whipped cream or crme frache.