The November issue of Martha Stewart Living had this nifty little idea that I will definitely be using:
Instead of making tart shells from scratch, use sandwich bread. Roll them to a 1/8-inch thickness, then cut a 2 1/2-inch circle with a biscuit or cookie cutter. Brush both sides with melted butter and press into mini-muffin cups. Bake for about 10 minutes until they’re golden brown. Remove the shells and let cool before filling the center.