Step 1: Prepare Your Pastry Shells. If using store-bought dough, roll it out slightly on a lightly floured surface. Cut out 8 circles, each about 4-5 inches in diameter. Gently press the dough into the wells of a standard muffin tin or tartlet molds, trimming any excess. Prick the bottom of each shell a few times with a fork. Place the molds in the freezer for 15-20 minutes to prevent shrinking.
Step 2: Blind Bake the Crusts. Preheat your oven to 375°F (190°C). Line each chilled pastry shell with a small piece of parchment paper and fill with pie weights, dried beans, or rice. Bake for 12-15 minutes, or until the edges are lightly golden. Remove the weights and parchment, then continue to bake for another 5-7 minutes, until the bottoms are dry and golden. Let cool completely on a wire rack.
Step 3: Prepare the Strawberry Filling. While your tartlet shells are cooling, wash and hull your fresh strawberries. Slice about half of them thinly, and dice the other half into smaller pieces. In a medium bowl, combine the sliced and diced strawberries. Add the granulated sugar, fresh lemon zest, and lemon juice. Gently toss to coat the berries evenly. Allow the mixture to sit for about 10-15 minutes to macerate and release juices.
Step 4: Assemble the Tartlets. Once your pastry shells are completely cool, spoon a small amount of the macerated strawberry mixture into each shell. Arrange some of the prettier sliced strawberries decoratively on top of the diced fruit in each tartlet, ensuring each has a good mix of fruit and the delicious strawberry syrup that has formed.
Step 5: Glaze (Optional). For a beautiful sheen, warm the apricot jam or red currant jelly with water or additional lemon juice in a small saucepan over low heat until smooth and liquid. You can strain it for a clearer glaze. Gently brush the glaze over the tops of the strawberries in each tartlet.
Step 6: Chill and Serve. Chill the assembled tartlets in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the glaze to set. Serve chilled and enjoy!