Strawberry-Lemon Tartlets - Almond Crust

Method

• Preheat oven to 375F.
• Roll out crust on lightly floured surface to 16-inch round (scant 1/8 inch thick).
• Cut out 3-inch rounds.
• Gather and re-roll dough scraps.
• Cut out enough rounds to make 16 total.
• Line 3-inch-diameter fluted tartlet pans with -inch-high sides with dough rounds.
• Freeze crusts 15 minutes.
• Arrange tartlet pans on large baking sheets.
• Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes.
• Cool crusts completely.
• Turn crusts out of pans; arrange on platter.
• Whisk lemon curd and lemon peel in medium bowl until smooth.
• Whip cream in another medium bowl until soft peaks form.
• Fold cream into lemon curd in 2 additions.
• Divide filling among crusts.
• Cut each strawberry as desired and place 1 atop each tartlet.
• Stir preserves and brandy in small saucepan over medium heat until mixture comes to boil.
• Strain into small bowl.
• Brush each berry with glaze.
• Garnish tartlets with lemon peel, if desired.
• (Can be prepared 6 hours ahead.
• Cover loosely and refrigerate.)