Honey Almond Tartlets

Directions

Cut butter into flour thoroughly with pastry blender.

With fork, blend in sour cream.

Divide dough in half, wrap each in aluminum foil or plastic wrap.

Refrigerate at least 8 hours.

Heat oven to 350℉ (180℃).

Roll one half of pastry on well-floured cloth covered board into circle, 1/16th inch thick; cut into 4 inch rounds.

Refrigerate scraps of dough before rerolling.

In ⅔ of the rounds, cut out 2 inch circles.

Place plain rounds on ungreased baking sheet. Brush with Sugar Glaze.

Top each with a round with center removed.

Brush with glaze. Repeat with second half of pastry.

Bake 25 minutes or til light brown. Cool.

Blend cream cheese and honey; stir in almonds.

Spoon into tartlets, place strawberries on tartlets.