Finely crush the ETİ Burçak Oatmeal Cookies in a mixer, add four tablespoons of water and mix well. Wrap in aluminum foil and cool for 15 minutes in the refrigerator. Separately mix the granulated sugar, bread crumbs and nutmeg. Grease tart forms with margarine. Take the dough out of the refrigerator, divide into 6 equal pieces and press into the forms by hand. Pour one tablespoon of the sugar mixture into each of the tarts. Cook for 20 minutes in an oven preheated to 190 °C. Remove and let cool. Clean and wash the strawberries and let them drain well. Heat up the jam until it softens, strain and put back on the stove. After the tartelettes cool, remove them from the forms and garnish the insides with strawberries. Brush the heated jam on top of the strawberries and serve.