Bake the pastry case in the preheated oven until puffed and golden-brown, 20 to 25 minutes. Remove to a wire rack and cool completely.
Puree 150g of strawberries in a liquidiser until smooth. Pour pureed strawberries into a saucepan. Stir in the water, sugar and cornflour. Bring to the boil over medium heat until thickened, stirring often. Remove from heat and stir in the orange liqueur. Set aside.
Arrange the remaining strawberries decoratively in the prepared pastry case. Pour the glaze over the berries. Refrigerate until glaze is set, about 4 hours.
it was great! made it yesterday for my parents wedding (today) and since i made the pastry and had extra mini tarts to try which were delicious lets just hope everything goes to plan! also i didn't use the liqueur (being 12!) but made a sugar syrup instead. - 03 Aug 2013