Makes 16 to 18
Sift flour and salt. Add butter, working it in with your fingers. Moisten with ice water.
Wrap in a thin, clean towel or napkin. Place in refrigerator while preparing the filling as follows:
Roll the pastry dough to ¼ inch thick, or less, on a buttered board. Cut into 4-inch squares and place a tablespoonful of the filling on each square. Fold over to make a triangle. Pinch the edges of each together with a fork dipped in flour. Prick the top of each tart with the fork.
Bake 20 to 22 minutes in a preheated 450° oven, or until lightly browned. Sprinkle with powdered sugar while still warm.