"Docking" means "poking holes with a fork." Docking doesn't make the tartlent shell look unsightly. Once it's filled, you can't see the holes. Get it?
Using a muffin tin, i.e., the WRONG DARN TOOL isn't helping. Why did you go to school and learn how to do it right, if you can't wait to get home and do it wrong?
If you use real individual tartlet shells, you can get your finger tips in and press the dough down to help minimize bubbling. Since the shells are fluted, the sides will be stronger. Baking upside down isn't blind baking, it's just pre-baking. Filling with weights (like beans) to prevent bubbling is blind baking.
I mention this distinction because m.brown knows so much more about pastry than I do, it makes me jealous. Also because the upside down pre-bake gives you a nice brown interior bottom, while the blind bake gives you a flat bottom. When it comes to serving filled tartlets, it's usually more important that they be really moisture proof than perfectly flat, so they don't get soggy -- which is why m.'s method is preferred.
"We report. You decide."