You can just buy frozen tart shells if you don't want to fiddle with making your own shells. I do make my own and use a 3-1/2 inch cookie cutter to give then a pretty edge. This one is Just the right size to ease the circle down into my tart tins.
recipe for 1 or approx 2 dozen tarts
2 cups all purpose flour
2/3 cup Crisco shortening ( plus 1 tablespoon) a little extra shortening makes it easier to handle
Cold water
Put the flour in a bowl and spoon in the Crisco. Use a pastry blender to cut in the shortening until it resembles oatmeal texture. Sprinkle in cold water just until the dough is formed and you can clear any dry bits off the bottom and form into two balls. Roll out your ball on a floured surface until less then 1/4 inch thick and cut your circles. Throw the scraps in the bowl and roll out the second ball. I lay my circles on wax paper until I have enough to fill both tart tins.
From the scraps from both balls, I sprinkle a little more water on and roll out into a small bottom pie shell and throw in any extra filling to finish up.