Strawberry Shortbread Tarts - flour

Method

• Sift flour, cornstarch, baking powder and salt into medium bowl.
• Using electric mixer, beat butter, sugar, vanilla extract and orange peel in large bowl until fluffy.
• Add flour mixture and beat just until moist clumps form.
• Gather dough into ball; flatten into disk.
• Wrap and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat oven to 325F.
• Line large baking sheet with parchment paper.
• Roll out dough on lightly floured surface to 1/4-inch-thick round.
• Using 3- to 3 1/4-inch cutter, cut out cookies.
• Transfer cookies to prepared baking sheet.
• Gather dough and reroll to 1/4-inch thickness; cut out more cookies.
• Bake until cookies are light brown at edges, about 15 minutes.
• Cool on sheet.
• (Can be made 1 day ahead.
• Store airtight at room temperature.)
• Whisk 1/2 cup currant jelly in small saucepan over low heat until melted and smooth.
• Place 8 shortbread cookies on plates; brush generously with currant jelly (reserve remaining cookies for another use).
• Brush bottom of 1 strawberry with currant jelly; set strawberry, currant jelly side down, in center of 1 cookie.
• Brush bottom of more strawberries with currant jelly and arrange around center strawberry.
• Brush top of all strawberries with currant jelly to glaze.
• Repeat with remaining cookies and strawberries.
• (Can be prepared 2 hours ahead.
• Let stand at room temperature.)