If using mini tart tins, grease and flour lightly for easier removal.
Roll the chilled pie dough to 1/4" thick. Using fluted or round biscuit cutters, cut circles as closely together as possible. Re-use scraps and continue rolling until all dough is gone.
Press circles into mini muffin tins or small pie tins.
Add 1 to 1 1/2 teaspoons jam or lemon curd about 1/2 to 2/3 the way up. Don't over-fill or they will bubble over the top.
Bake for 15-17 minutes or until tarts are light golden brown.
Allow to cool 5 minutes and then remove to wire racks until completely cool.
Store in an air-tight container. May be frozen for up to one month.
Notes
Nutritional values are based on 1 pie crust and raspberry jam. Using other jams will result in slightly different values.