- Serving Size:   14
- Vegetarian:   True
- Weight Watcher Points:   6
- hor d'oeuvre
- ... Ingredients Loading
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
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.