• Thaw the puff pastry sheet according to package instructions. 
  1 Puff pastry sheet

Make the tart filling or strawberry compote

• Remove the stems and leaves from the strawberries, wash and slice them.
  1 pound Strawberries
• In a non-stick pan on medium-high heat, melt butter.
  1 tablespoon Butter (optional)
• Add sliced strawberries, sugar, salt, and lemon juice and stir for 6-8 mins until strawberries soften and break up. 
  3 to 4 tablespoon Sugar, Salt, pinch, ½ tablespoon Lemon juice, optional
• Remove from heat and allow the strawberry compote to cool down to room temperature. 
• You can store this in the refrigerator for up to seven days. 

Making strawberry tarts

• Preheat the oven to 400 F.
• Dust the working surface with flour and place the thawed puff pastry sheet on it.
  All-purpose flour (for dusting)
• Using a rolling pin, lightly roll the sheets till they are about ½ inch longer on each side. Then, divide them into half using a pizza cutter or a kitchen knife.
• Transfer the divided pastry sheet to a baking sheet lined with parchment paper. Use a fork to gently pierce the sheet so it doesn't puff up while baking. 
• Brush only the edges of the pastry sheet with egg wash - this gives the baked strawberry tart its beautiful golden brown color.
  1 Egg
• Add a few spoonfuls of strawberry compote at the center and spread, leaving the edges.
• Bake for about 20 minutes or until the edges are golden brown and crispy. Allow them to cool down for a few minutes before serving. Garnish with pistachios.
  2 to 3 tablespoon Pistachios, chopped
• Strawberry tarts can be served as it is, warm, chilled, or with a scoop of ice cream.