Step 1
Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
Step 2
Meanwhile combine flour sugar and salt in a bowl and chill for 5 to 10 minutes.
Step 3
Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture a little at a time until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
Step 4
Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
Step 5
Preheat the oven to 350 degrees F (175 degrees C).
Step 6
Roll dough into a large rectangle about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
Step 7
Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts if desired.
Step 8
Bake in the preheated oven until the edges are lightly browned 15 to 25 minutes. Let cool 20 to 30 minutes.
Step 9
Combine powdered sugar almond milk and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.