Tarts are baked in all sizes and shapes, even free form. But a tray of small ones with a variety of fruit is so enticing and colorful and requires no messy portioning and cutting. Three-inch tart tins are inexpensive and available at cookware shops. Fruit tarts are easy, especially with a reserve of baked frozen shells. They can be filled at the last minute for any number of guests.
Tarts are best if filled just two to three hours ahead of serving.
Tart pastry, unlike pie dough, is very workable. A spoonful can be pressed into smaller tins with the fingers. Trim edges by rolling a rolling pin across the top. Prick dough of large shells with a fork before baking. Most fruits go well with custard, lemon curd and cream cheese fillings.