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1
Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices.
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2
The slices should be thin enough to bend slightly when you cut them.
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3
Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon.
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4
Try to remove the zest in small pieces and leave the pith (the white part) behind.
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5
Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries.
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6
Cover the bowl and refrigerate.
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7
Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl.
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8
Use your hands to push the sugar and flour through the strainer to make it easier.
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9
Stir in the melted butter and the orange juice.
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10
Stir to blend.
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11
Invert a baking sheet and put it on a flat surface.
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12
Coat it with a thin layer of nonstick spray as an added precaution against sticking.
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13
Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval.
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14
Take care to leave space between each oval because they will spread when they are baked.
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15
You should be able to fit about 12 on the tray.
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16
Bake them in the oven until light brown, about 5 to 8 minutes.
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17
Remove the tray from the oven.
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18
Put the tray by the inverted muffin tin.
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19
Use the offset spatula to lift the shells, 1 by 1, off the tray.
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20
Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell.
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21
The sides will overlap or be higher than the muffin hole.
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22
Your goal is to make a tart shell to fill with the strawberries.
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23
Repeat with the remaining shells.
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24
Allow them to cool.
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25
Cooks Note: If the ovals cool too much on the baking sheet and arent flexible, put the tray back in the warm oven for a minute to loosen them up and resume molding them into the muffin tin.
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26
Strain the liquid from the strawberries and pour it into a small pan.
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27
Reduce over medium heat until it becomes syrupy and thick.
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28
Pour it back over the strawberries and toss to blend.
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29
Return to the refrigerator to chill again.
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30
When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries.
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31
Sprinkle with a touch of granulated sugar.
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32
Serve immediately.
