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1
In a food processor, pulse flour, sugar, and salt to combine.
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2
Add butter, pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
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3
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.
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4
Flatten dough into a disk and wrap tightly in plastic. Refrigerate until firm, at least 1 hour (up to 3 days).
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5
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.
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6
Drain the strawberries by liquid.
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7
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.
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8
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.
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9
Remove the dough from the refrigerator and roll out on a floured surface to a thickness of 0.5 cm (about 1/4-inch).
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10
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.
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11
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.
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12
Remove from the oven and serve lukewarm or room temperature. Sprinkle with powdered sugar and serve with whipped cream or creme fraiche.
