Sift the flour and cinnamon into a bowl.
Add the butter and rub in with the fingertips until the mixture
resembles fine breadcrumbs. Stir in the sugar. Mix with the egg yolk
and enough cold water to form a firm dough. Knead gently on a lightly
floured surface. Wrap in clingfilm (plastic wrap) and chill for 30
Roll out and use to line 15 sections of tartlet tins (patty pans).
Prick the bases with a fork. Bake in a preheated oven at
200°C/400°F/gas mark 6 for 15 minutes. Transfer to a wire rack to
cool. Blend the custard with the orange liqueur and spoon into the
cases. Top each with a halved strawberry. Melt the redcurrant jelly in
the measured water and brush all over the surface of each tartlet.
Chill until ready to serve.