Strawberry Tartlets

Mix flour, sugar, salt and vanilla. Add the egg and yolk, working with your fingertips, and add the butter in small pieces. Form a ball and let the dough rest for 30 minutes in a cool place.

Preheat oven to 210°C. Roll out the dough and line six buttered tartlet pans. Prick them with a fork and cover them with parchment paper.

Bake for 15 minutes. Remove the filling and bake for another 5 minutes.

Rinse and hull the strawberries and dry them. Heat and stir the apricot topping with 2 c. of water.

Whip the very cold cream with the vanilla and sugar. Line the tarts with it, place the strawberries and add the topping with a brush. Our advice : Save time with ready-made shortbread dough.