Preheat oven to 350 degrees. Roll each pate sucree disc 1/8 inch thick and cut into four 1/2-inch circles. Line 3-inch fluted tart shells (3/4 inches tall) with the discs and chill in freezer for 15 minutes.
Line each tart shell with parchment and fill with baking beans or pastry weights. Bake for 15 minutes until edges begin to turn golden. Remove beans or weights and bake 5 to 10 minutes more until completely golden; let cool completely.
Using a pastry bag, pipe 1 tablespoon strawberry filling into each tart shell. Arrange 10 to 12 slices strawberries over the top of each, glaze with jam, and garnish with micro mint.