Strawberry Tartlets Recipe

Directions:

1. Roll out the pastry on a floured surface until it is about 1/4 inch thick.
2. Grease a muffin tin.
3. Cut out circles using a cutter or large glass to fit your muffin tin and put one in each cup.
4. The rounds should come up nearly to the top edge of the cups.
5. Bake, according to the package directions, with a few beans sprinkled in the bottom of each cup to keep the pastry from rising before you have filled it.
6. Meanwhile, mix the strawberries with the honey.
7. A few minutes before the pastry is done (this is about after 10 minutes at 400 F in my oven), remove the tray from the oven and scoop out the beans.
8. Fill each tin with the strawberries and return to the oven for a couple minutes or just until the pastry is golden.
9. Remove from the oven and set aside to cool.
10. Meanwhile, in a saucepan mix the water and sugar and boil until clear.
11. In a separate bowl, mix cornstarch and water.
12. Stir the cornstarch mixture into the sugar mixture and boil until thick, stirring constantly.
13. You can add a bit of red food colouring here to make a pretty red, if desired.
14. When the tarts are cool, pour a little of the liquid over each one and then chill in the fridge.
15. Serve with whipped cream.