Sift together the salt and the flour into a mixing bowl.
Rub in small pieces of cold butter into the flour and rub it together.
Make a well in the centre of the dough and add just the yolk of the egg into it.
With the warmth of yoru hand and the yolk, bring together the dough.
Chill the dough till use ( at least half an hour)
Preheat the oven at 180 degrees.
Prep the muffin tins.
Remove the pastry from the refrigerator and roll it thin.
Using a cookie cutter cut circles bigger than the muffin tin ( or tart shells like we have used here) diameter.
Press down the shortcrust pastry into the muffin cups.
Spoon in a tablespoon full of fruit mince.
Cut out a few stars to top the tartlets and plca them on each tartlet.
Press down the edges to seal it.
Bake at 180 degrees for 20 minutes.
Once slightly golden on top, remove and cool on a wirerack.
When cool, dust icing suagr on top and the dessert is ready.
Notes
We have made these pies in tart cups. The muffin tin version held more filling than the tart shells making the pies sweeter and juicier, So on second thought bake yours in the muffin tins.