Preheat oven to 375 degrees F.
Divide dough into six rounds and fit into small tart pans with removable bottoms. Blind bake for 30 minutes; removes pie weights and cook 5-10 more minutes, until bottoms are golden brown. Cool.
Whip together mascarpone cheese, jam, and salt. Fill tart shells with equal portions of cheese mixture. Top with fruits in a decorative fashion.