- Heat oven to 190degC. Use a 9cm cookie cutter to cut 12 circles from the pastry sheets. Press the circles into the bases of a 12-hole standard muffin tin. Prick the pastry bases and chill for 30 minutes.
- To make the almond filling, place the butter and sugar in a bowl and beat until pale and creamy. Beat in the egg to combine, then stir in the ground almonds and the flour.
- Spread a teaspoonful of jam into each pastry base and spoon over some almond mixture to fill the pastry cases.
- Bake for 15 to 20 minutes or until golden brown. Remove to cool on a wire rack. Top tarts with strawberries and dust with icing sugar to serve.