Whisk together the flour and salt in a large bowl. Using a cheese grater, grate the frozen butter into the flour mixture. Mix in until the butter is coarse crumbs.
Make a well in the centre of the dry ingredients. Add the iced water 1-2 tablespoons at a time to the centre, using a fork to toss the flour instead of mixing. Add enough water that the dough comes together. Form the dough into two disks. Wrap in plastic wrap and refrigerate for 2-3 hours.
Pre-heat your oven to 400°F.
To make the tarts, roll out the dough until it’s ¼ inch thick. Using a 2- inch biscuit cutter, cut out circles. Using a 1-inch biscuit cutter, cut out matching circles for the tart tops.
Place circles into greased muffin tins, forming tart shells. Fill with filling then place a smaller circle on top.
Bake in the oven for 14-16 minutes until the pastry is golden brown. Remove and cool.
Yield 3-4 dozen tarts
Notes
The nutritional information will vary from what is shown due to the type of products you use in this recipe.