I have only included how to prepare the fruit from the Tartlet recipe. You would be able to put them onto any pastry base I would think.

Fruit for Fruit Tartlets (courtesy The Complete Margaret Fulton Cookbook 1974)
These tiny fruit-filled glazes tartlets can be made with any fruits in season.

500g fresh fruit
Glaze:
1 cup jam (use apricot for pale fruits and redcurrant for red fruits)
3 tablespoons water
1 tablespoon lemon juice
Heat all the ingredients (for glaze, not fruit) over a gentle heat stirring until smooth. Strain through a sieve.
Brush pastry cases with hot glaze. Pile the fruit into the cases. Brush the fruit carefully with the glaze until it glistens. Allow to set.

To prepare fruit:
Strawberries: Wash, dry them carefully and hull. They can be left whole if small, sliced or halved.
Apricots: Poach apricots in light syrup (125g sugar dissolved in 1 cup water) until just tender. Drain. Remove the stones. Small fruits may be used whole, larger fruits sliced or halved. Good quality preserved fruit may be used.
Peaches and Plums: Prepare the same way as apricots.
Grapes: Wash the grapes and remove the pips with the pointed end of a small sharp knife.
Pears: If using ripe pears peel them and slice finely and arrange in the tartlet cases. Sprinkle with a little lemon juice to prevent them discolouring. If the pears are not quite ripe, peel them and poach in a light syrup until tender. Drain before slicing.
Rhubarb: Young rhubarb must be washed well and cut into 3.5cm lengths. Poach in a light syrup and drain well.
Mandarins: Peel the mandarin and separate the segments. Peel away the outside membrane and dry segments on paper towels before using.
Cherries: Wash the cherries. Remove the stones with a small sharp knife. Dry before placing in the tartlet case.