On lightly floured surface, roll out pastry thinly and line thirty-six 2 1/4-inch tartlet tins. Line with foil and weight down with pie weights or dried beans. Bake in 375° F oven for 10 minutes. Remove foil and pie weights; let cool.
In skillet, melt butter; sauté red peppers until softened. Spoon into tart shells; top with cheese, then bacon.
In bowl, beat together eggs and cream; season with salt and cayenne to taste. Pour over mixture in tart shells; bake in 350° F oven for 10 to 15 minutes or until filling is firm. Serve immediately. (Tarts can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375° F oven for 10 minutes or until heated through.Servings: 36 appetizers