Tarts

Two queries here ... I don't know if any of you know the Pampered Chef stuff - it works on the same lines as Tupperware so you go to a party and someone demonstrates the products - all kitchen equipment. I went to one recently and got the mini muffin tray and wooden stick thing which basically makes it easy to make mini tartlets. This is what I mean.

So my 2 questions:
Being a keen but lazy cook - do you know if you HAVE to double bake a tart? Do you really have to cook the pastry first empty and then bake it again with the filling in? Or can you just stick the filling in and bake it all together.

And does anyone have any nice ideas of fillings for my new little tartlets? I've tried apple and cinnamon, and ham and cheese so far ... about to try leek and cheese this afternoon. O the joys of being on maternity leave with Al booked in at the childminders!

Cheers,
Shan