Bring strawberries to a boil, then mash to break up the pieces of strawberry further. Add cornstarch mixture and stir until thick. Remove from heat and allow to cool completely.

In a bowl add flour and use hands to crumble olive oil until mixture is sandy. Mix vinegar and cold water together then

gradually and add water 1 tbsp at a time until mixture forms a rough dough. Refrigerate dough for 20 mins.

On a floured surface, knead dough for about 1 minute, then roll into a rectangle with 1/4" thickness. Cut out rectangles (approximately 2"×3") and set aside until all dough is used up.

Place rectangles on cookie sheet lined with parchment. Spoon 1-2 tsps of strawberry sauce. Place another rectangle on top of the pastry with the filling and crimp sides with a fork. Bake for about 20 minutes or until nice and golden.

In another bowl, mix icing sugar and strawberry sauce to form a glaze. When tarts are warm, spread strawberry glaze on top!