In a mixing bowl, combine the flour, sugar, and salt. Add the cold, diced butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle in the cold water gradually, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill in the refrigerator for 20 minutes.
1 cup all-purpose flour, 1/2 cup unsalted butter, 2 Tbsp granulated sugar, 1/4 tsp salt, 3-4 Tbsp cold water
Preheat the oven to 375°F (190°C). Remove the chilled dough and roll out on a lightly floured surface to about 1/8 inch thickness. Use a cookie cutter or glass to cut out small circles slightly larger than your tart pans. Press each circle into the tart pans to form a shell, trimming excess dough.
1 cup all-purpose flour
Line the tart shells with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes or until the crust is golden brown. Remove from oven and let cool slightly.
While the shells are cooling, prepare the strawberry filling. In a mixing bowl, combine the sliced strawberries, sugar, lemon juice, and cornstarch. Toss gently until well coated and let sit for 10 minutes to macerate and allow the mixture to thicken slightly.
1.5 cups fresh strawberries, 2 Tbsp granulated sugar, 1 Tbsp lemon juice, 1 Tbsp cornstarch
Spoon the strawberry mixture into the baked tart shells, filling them evenly. In a small bowl, whisk the egg with milk to create an egg wash. Brush the edges of the crust with the egg wash for a shiny finish.
1 egg, 1 Tbsp milk
Return the filled tarts to the oven and bake for an additional 10-12 minutes, or until the filling is bubbling and the crust edges are golden. Remove from oven and let cool slightly before serving.
