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1
Pulse the flour, 1 1/2 tablespoons sugar, and salt in a food processor to combine.
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2
Add the butter; process until the mixture resembles coarse meal.
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3
In a small bowl, mix together the egg yolk and ice water.
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4
With the machine running, add the egg mixture in a slow, steady stream through the feed tube.
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5
Process until the dough just holds together, about 20 seconds.
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6
If the dough feels dry, add more ice water, 1 tablespoon at a time.
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7
Preheat the oven to 400F.
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8
Divide the dough evenly among 6 4-inch tartlet pans; gently press into the pans.
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9
Prick the bottoms with a fork.
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10
Refrigerate the shells until firm to the touch, at least 30 minutes.
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11
Line each shell with foil, and fill with pie weights or dried beans.
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12
Place the tart pans on a rimmed baking sheet; bake until the edges just begin to brown, about 15 minutes.
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13
Remove the foil and weights.
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14
Continue to bake until the bottom of the crust is golden brown and crisp, about 10 minutes more.
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15
Transfer to a wire rack; let cool completely.
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16
Remove the shells from the pans.
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17
Meanwhile, in a medium bowl, mix the strawberries with the remaining 3 tablespoons sugar.
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18
Cover with plastic wrap, and let macerate until juicy, about 1 hour.
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19
When ready to serve, fill each tart shell with about 1/3 cup creme fraiche; divide the strawberries evenly among the tarts.
