six 3- to 4 inchTartlets
Virtually any fruit can be baked in a tart or tartlet. Canned or frozen fruit can be used without precooking because it will have already released much of its liquid.
Alternatively, you can line the tartlet shells with a layer of frangipane, almond cream, or hazelnut cream and use raw fruit. But cooking the fruit shrinks it and concentrates its flavor. If you use cooked fruit, decrease the amount of fruit by about one-third.