Preheat oven to 450 degree F and arrange racks in upper and lower thirds of oven; lightly butter 2 large cookie sheets and, on a lightly floured surface, roll each into a 10-by-13-inch rectangle. Using a 4-inch square cutter, cut one sheet into six squares and using a 4-inch biscuit cutter, cut the other sheet into six rounds. Transfer to prepared sheets, placing 1/2 inch apart, and chill until firm, about 15 minutes. Lay inverted cooking racks over pastry (this will create a crisp and decorative base for tarts) and bake, switching cookie sheets halfway through, until golden brown, about 12 minutes.

Carefully remove racks and place right side up on a heatproof counter. Place cookie sheets on racks and cool completely. Remove with metal spatula.

Working with 4 pastries at a time, spread each with 1 tablespoon strawberry jam and top with 1/4 cup strawberries. Repeat with next 4 pastries, the blueberry jam, and blueberries, then remaining 4 pastries, the raspberry jam, and raspberries.

Serve tarts with separate bowls of cheese (for dolloping over tops) and honeys (for drizzling). Makes 12 servings.