Tartes Aux Fraises (Strawberry Tarts - France) - cooking recipe

Ingredients

FOR THE FILLING
1/2 cup sugar
1 cup ground almonds
8 tablespoons unsalted butter, softened
1 egg
3/4 cup flour
1 tablespoon rum or 1 tablespoon kirsch
FOR THE BASE
7 ounces puff pastry (200 gm)
FOR THE TOPPING
18 ounces fresh strawberries (1.1 lb or 500 gm)
powdered sugar (for dusting)

Preparation

Preheat oven to 350F (180C).
Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch). Set aside in a cool place.
Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in). Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?).