In a standing or electric mixer, cream together butter, salt, and sugar until fluffy and lightened in color. Add flour and water and mix just until combined. Roll dough into a ball, cover in plastic, and refrigerate 30 minutes (or overnight).
Heat oven to 375 degrees. Lightly mist mini-muffin pan (or mini-tart molds) with nonstick cooking spray. Roll dough out to 1/8-inch thickness. Cut into rounds with 2-inch cookie cutter (or cut to fit mini-tart molds). Gently press each round into prepared pan. Chill in refrigerator 30 minutes. Prick base of each tart with a fork. Bake 15 to 20 minutes or until golden brown. Let cool in tins on wire racks, then remove gently to fill. Yield: about 2 dozen tart shells.
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