Cut butter into flour thoroughly with pastry blender. With fork, blend in sour cream. Divide dough in half; wrap each in aluminum foil or plastic wrap. Refrigerate at least 8 hours. Heat oven to 350. Roll one half of pastry on well-floured cloth covered board into circle, 0.0625th inch thick; cut into 10 cm rounds. Refrigerate scraps of dough before rerolling. In two third of the rounds, cut out 5 cm circles. Place plain rounds on ungreased baking sheet. Brush with Sugar Glaze. Top each with a round with center removed. (You will have 3 layers-1 plain, 2 with centers removed.). Brush with glaze. Repeat with second half of pastry. Bake 25 minutes or til light brown. Cool. Blend cream cheese and honey; stir in almonds. Spoon into tartlets; place strawberries on tartlets. 9 tartlets. * SUGAR GLAZE: Stir together 3 TBS sugar and 1 TBS water. ----