Strawberry Pastry Tiers (Sablé aux Fraises)

Place flour in medium-size mixing bowl. Make a well in center of flour; place granulated sugar, the butter, eggs and salt in well. Mix ingredients with fingertips to form a smooth dough. Shape dough into 3 balls; wrap in waxed paper; refrigerate 24 hours.

Heat oven to 350°F. Roll each ball into 1/4-inch thick circle; cut each circle into for 3-inch circles. Bake circles on ungreased baking sheet until golden around edges, about 10 minutes.

Stir kirsch into jelly; reserve 2 tablespoons. Pour remaining glaze over halved and whole strawberries; toss to coat. To assemble, top one pastry layer with 1/8 the glaze halved strawberries; repeat with second layer; top with third pastry layer. Brush top layer of one fourth of the reserved glaze. Sprinkle with vanilla powdered sugar. Garnish with glazed whole strawberry. Repeat with remaining pastry layers, strawberries, glaze and powdered sugar.