Preheat your oven to 350°F.

Flip the mini-muffin tin over, so the convex areas are facing up, and grease them.

Roll out the gluten-free puff pastry dough until it's approximately 1/8-inch thick.

Use a circle cutter with a 3-inch diameter to cut out rounds from the puff pastry dough.

Carefully place the puff pastry rounds over the inverted mini-muffin tin cups, shaping them to form tartlet shells.

Bake the tartlet shells in the preheated oven for about 15 minutes or until they are golden brown.