Let pastry sheets thaw according to package directions and unfold.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place thawed pastry on lined baking sheet. Cut into 8 squares (4 squares per sheet). On each pastry square, using your finger, wet the edges with water. Fold in each side about ½ an inch. Crimp the edges and corners with a fork.
Wet the outside crust edges and sprinkle with sugar. Pierce the center of each pastry several times with a fork. Bake the pasty for 20 minutes until puffed and golden brown. Let cool completely.
With a spoon, push down the center of each pastry, creating a well. Fill each pastry with approximately 2 tablespoons of strawberry jam.
Arrange 4 strawberries on top of each jam filled tart, and dust lightly with powdered sugar. Serve immediately.
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