Strawberry Sauce Tartlets

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 crme frache.