Tartlets with strawberries and syrup

Ingredients:

Fruits

• 450 g strawberries, washed, dried and hulled
• 1 lemon
• 1 lime
• 0.5 cup granulated sugar + extra for sprinkling

Tartlets

• 0.5 cup powdered sugar
• 1/4 cup premium flour
• 1 tbsp unsalted butter, melted
• 2 tbsp orange juice, not freshly squeezed (preferably Tropicana)
• 0.5 - 3/4 cup sour cream
• Special equipment: pastry spatula, silicone mat, baking sheet, muffin tin

Preparation:

1. Place the strawberries on a flat surface and slice them widthwise into 0.5 cm thick slices. The slices should bend slightly as you cut them.
2. Using a vegetable peeler, gently remove the zest from half a lemon. Try to remove the zest in small pieces, avoiding the white pith. Juice the lemon and lime and add them to the bowl along with the zest, sugar, and strawberries. Cover the bowl and refrigerate.
3. Preheat the oven to 190°C. Meanwhile, sift the powdered sugar and flour into a medium bowl, pushing them through a sieve with your hand to make sifting easier. Add the melted butter and orange juice. Knead the dough.
4. Turn the baking sheet over and place it on a flat surface. Spray it with a thin layer of cooking spray. Place 1 teaspoon of the batter near the corner of the baking sheet and use an offset spatula to spread it into a small oval shape, not necessarily a perfect one. The baking sheet should fit about 12 ovals. Be sure to leave space between them, as they will spread during baking.
5. Bake them in the oven until golden brown, about 5-8 minutes. Remove the baking sheet from the oven and place it next to an upside-down muffin tin. Using a spatula, lift the cakes from the baking sheet, one at a time, and transfer them to the bottom of each muffin tin cavity, pressing down to form tartlets. The sides will overlap. You should have tartlets deep enough to accommodate the filling. Repeat with the remaining cakes. Let them cool.
6. Drain the strawberry juice into a small saucepan. Simmer over medium heat until thick and syrupy. Pour the syrup over the strawberries and stir. Return to the refrigerator to chill.
7. When ready to serve, spoon a small dollop of sour cream into the bottom of each tartlet and top with a few strawberries. Sprinkle with a pinch of sugar. Serve immediately.
   
   Note
   
   If the ovals cool too quickly on the baking sheet and become hard, return the baking sheet to the hot oven for 1 minute to make them more pliable..