Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour and sugar to create your cookie crust base.
Add the cold, cubed butter into the flour mixture. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the vanilla extract to bring the dough together. Press the mixture into a ball, then turn it out onto a lightly floured surface.
Roll the dough out to about 1/4 inch thickness. Using a round cutter or the edge of a glass, cut out circles large enough to fit into your tartlet or muffin pans.
Press each dough circle into the cups of your tartlet or muffin pan, smoothing the edges and reinforcing the bottom to prevent leaks during baking.
Bake the crusts for about 12-15 minutes, or until they turn golden brown. Remove from the oven and cool on a wire rack.
While the crusts cool, prepare the strawberries by slicing them thinly and placing them in a bowl. Add vanilla or vanilla bean paste if using, then gently toss to coat.
Once the tartlet shells are cooled, spoon or arrange the sliced strawberries neatly into each crust, allowing for a colorful and inviting appearance.
Optionally, drizzle a little honey or balsamic reduction over the strawberries for added flavor, or leave them fresh for a more straightforward presentation.
Serve these strawberry tartlets immediately for the best crunch and freshness, or refrigerate briefly if needed. Enjoy the sweet, crunchy bite that highlights fresh fruit and a tender crust.
