Strawberry and almond tartlets

1.

Knead the flour, pieces of fat, powdered sugar, salt, egg yolk and milk into a smooth dough. Cover and chill the dough for about 30 minutes

2.

Roll out the dough on a lightly floured work surface to about 1/2 cm thick. Cut out around 8 circles (approx. 12 cm in diameter). Grease tartlet molds (approx. 10 cm Ø) and sprinkle with breadcrumbs. Lay out with circles. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 12-15 minutes. Let the bases cool on a wire rack and then carefully turn them over

3.

Sliced ​​almonds in a pan withoutRoast fat until golden brown. Let cool down. Wash, clean and halve the strawberries. Heat the jam. Spread approx. 1 teaspoon of jam on each cake and top with strawberries. Brush the strawberries and the edges with the rest of the jam. Sprinkle the edges with almond flakes and press down a little