Preheat oven to 375°F. Cut pastry into six 5-inch rounds. Fit pastry into six 4-inch tartlet pans with removable bottoms. (Or use 6 ready-to-use frozen individual tart shells; defrost according to package directions.) Pierce bottom of tartlet shells in several places with fork.
Bake shells in 375°F oven for 10 to 12 minutes or until golden brown. Remove to rack to cool completely.
Combine berries and glaze in bowl. Spoon into tart shells. Refrigerate until serving.
Combine Fresh Berry Sauce and currant jelly in small saucepan. Cook over medium heat 3 to 5 minutes until thickened slightly. Use as a glaze for fruit tarts, pies and cakes. Makes 1-1/2 cups glaze. Use 1/2 cups Glaze for tarts. Cover and store remaining glaze up to 1 week.