Preheat oven to 375°F. Fit each pastry round into standard dozen muffin cups.
Prick pastry all over with a fork.
In a small bowl whisk together egg with 2 tsp. water and brush egg wash over pastry. Refrigerate for 30 minutes.
Bake for 12 to 15 minutes or until golden brown.
Fill as desired with dollop of jam, chocolate hazelnut spread, lemon curd,
whipped cream and fresh fruit, chocolate ganache or prepared instant pudding.
Note: For mini tartlets, cut pastry dough into smaller rounds to fit mini muffin cups.