Preheat oven to 400 degrees Fahrenheit and line 2 sheet pans with parchment or silicon baking mats.

Rinse and clean strawberries, removing the stem by cutting deeper in the middle so when you slice the strawberry it looks like a heart (slice into 1/4 inch slices), and set aside.

Using the larger heart shaped cookie cutter, unfold the puff pastry and cut as many hearts out of each sheet (there should be two), no need to roll out any further, as you can, and lay on sheet pan, about 1 inch apart.

Take the smaller cookie cutter and press it gently in center of bigger heart to create a ridge. Refrigerate one sheet pan while you cut for the second.

Take cut strawberries (try using inner slices first) and layer into inner part of the pastry (trying not to cross the ridge you created with the smaller cookie cutter too much).

Sprinkle about 1 1/2 teaspoons of sugar on top of each of the tarts and then dot with 3 small cubes of butter. Add a sprinkle of cinnamon, if you like.

Bake for about 30-32 minutes on middle rack, until pastry has puffed and is golden brown on the edges. Don’t worry if you see burnt sugar around the tarts, that is normal. Just pull it off after the tart cools.

Five minutes before the tarts are done, heat the jelly with liquor, orange juice, or water and brush over the whole tart once they come out.

Loosen tarts with a firm spatula, so they don’t stick more as they cool, and let cool to room temperature.

Serve on plate and dust with powdered sugar, if you like.