Sift together the dry ingredients

Cut the cold butter into the dry ingredients until the size of peas.

Add the milk to the dry ingredients, Mix with a bowl scraper gently incorporating the liquid with the dry. Mix until it is a consistent dough. If it is dusty and you see flour add a little milk if it seems to wet dust with flour.

Form the dough into two balls, cover with plastic wrap and flatten each into a disk.

Refrigerate the dough for 20 minutes or overnight

Place the dough on a lightly floured table; Roll each piece to 1/8" thick circle about 8 inches in diameter.

Dust off any excess flour, Transfer the dough to a parchment lined sheet pan.

FILLING: Combine sugar, cornstarch, cinnamon. Toss this mixture with the berries 5 minutes before you need it.the sugar will dissolve and create a sauce. (Important not to do it to early)

Assembly: Place half of the Strawberry, mixture in the center of each dough circle leaving a 2-3" border. Bring up the sides of the dough pleating the edges around the tart.

Brush with milk and sprinkle sugar over the tart. (I am a fan of more sugar not less:)

Bake at 350 degrees until golden brown and delicious. Let cool for 5 minutes.

After 5 minutes melt 2 ounces or apricot jelly or preserves and brush the Gallete it will make the pastry and berries shinny and taste.