Let the Puff Pastry (2 sheet) thaw according to package directions and unfold.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place thawed pastry on lined baking sheet. Cut into 8 squares, 4 squares per sheet. On each pastry square, using your finger, wet the edges with Water (4 tablespoon). Fold in each side about ½ an inch.
On each pastry square, using your finger, wet the edges with water. Fold in each side about ½ an inch.
Crimp the edges and corners with a fork.
Wet the outside crust edges and sprinkle with sugar. Pierce the center of each pastry several times with a fork.
Bake the pasty for 20 minutes until puffed and golden brown. Let cool completely.
With a spoon, push down the center of each pastry, creating a well. Fill each pastry with approximately 2 tablespoons of Strawberry Jam (1 cup).
Arrange 4 Fresh Strawberry (32) on top of each jam filled tart, and dust lightly with Powdered Confectioners Sugar (to taste). Serve immediately and enjoy!