Tartes Aux Fraises (Strawberry Tarts - France)

• FOR THE FILLING
• 1/2 cup sugar
• 1 cup ground almonds
• 8 tablespoons unsalted butter, softened
• 1 egg
• 3/4 cup flour
• 1 tablespoon rum or 1 tablespoon kirsch
• FOR THE BASE
• 7 ounces puff pastry (200 gm)
• FOR THE TOPPING
• 18 ounces fresh strawberries (1.1 lb or 500 gm)
• powdered sugar (for dusting)

1. Preheat oven to 350F (180C).
2. Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
3. Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
4. Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
5. You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).

filling, sugar, ground almonds, unsalted butter, egg, flour, rum, base, pastry, topping, fresh strawberries, powdered sugar

Taken from www.food.com/recipe/tartes-aux-fraises-strawberry-tarts-france-255772 (may not work)