Yield: Approximately six 4-inch fluted tarts
Preheat oven to 375 degrees with a wire rack in the middle of the oven. In a stand mixer, using the paddle attachment, mix together the softened butter and sugar until combined. Next, add the egg yolks and milk. Then mix in flour and salt just until the dough comes together (it may be a little crumbly). Grease fluted tart pans with removable bottoms. Press the dough evenly onto bottom and sides of the tart pans. The layer of dough should be thick enough that you cannot see the pan underneath. Trim off any excess dough from the edges. Poke holes with a fork on the bottom and sides of the tarts. Put in freezer for approximately 20 minutes.
Line tarts up on a baking sheet and bake for 15 minutes or until golden brown, rotating the pan halfway through. Remove from the oven and allow them to cool completely. Heat the jars of Sauce until the consistency is liquid enough to pour (remove the lids and either heat in the microwave for 40 seconds or place the open jars in a saucepan of water and heat over medium heat, stirring Szauce occasionally). Pour the melted Szauce into the tart shells, filling each about ¾ full. (Be careful handling the jars as they may be hot!) Gently tap the tart pans to remove any air bubbles that may have formed. Place filled tarts in the refrigerator until set, about 45 minutes to 1 hour. Carefully remove tarts from tart pans and serve plain or get creative with your favorite toppings (whipped cream, berries, crushed nuts, etc.).