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PASTRY:
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1. Sift the flour and salt together into a large mixing bowl. Sprinkle them with 6 tablespoons of the ice water and the lemon juice and toss together lightly with a fork.
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2. Knead the dough with your hands until it is firm enough to be gathered into a compact ball. If the dough crumbles, add up to 2 table spoons more ice water, 1 teaspoon at a time, until the particles adhere.
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3. On a lightly floured surface, roll the dough into a rectangle about 10 inches long and 8 inches wide. With a metal spatula or your fingers, spread 2 tablespoons of the butter evenly over the pastry.
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FOLD THE PASTRY IN THIRDS IN THE FOLLOWING FASHION:
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1. First fold one 8-inch side about 1½ inch beyond the center, and then fold the opposite side over the top, reducing the 10-inch dimension to about 3 inches.
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2. Turn the pastry around so that an open end faces you and once more roll it out to a 10-inch length and an 8-inch width. Spread the pastry with another 2 tablespoons of butter, and fold it into thirds again.
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3. Turn the pastry so that an open end faces you, roll it out to a 10-inch length as before and spread with the remaining 2 tablespoons of butter. Fold in thirds and wrap the pastry in wax paper.
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4. Refrigerate for at least 30minutes before using. (Tightly wrapped, the pastry may be kept in the refrigerator for 3 or 4 days without harm.)
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CUSTARD:
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1. Preheat the oven to 400°F. In the top of a double boiler, beat the egg yolks with a whisk or a rotary or electric beater until they are well combined. Set the pan over water that is barely simmering and gradually stir in the sugar, cream and salt.
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2. Stirring constantly with a wooden spoon, cook over low heat until the mixture thickens enough to coat the spoon lightly. Strain the custard through a fine sieve into a mixing bowl, and cool to room temperature, stirring it now and then to prevent a crust from forming on its surface.
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3. On a lightly floured surface, roll the pastry into an 8- by 10-inch rectangle. With a cookie cutter or the rim of a glass, cut the pastry into 3½-inch rounds.
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4. Gather the pastry scraps into a ball, reroll and cut into similar rounds. One at a time, gently press the rounds into individual tart tins measuring 2½ inches in diameter across the bottom.
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5. Spoon the custard into the pastry shells, filling them to within 1/8 inch of the top, then place the tins on a baking sheet. Bake in the middle of the oven for 20 minutes, or until the tops are a light gold color and a knife inserted in the center of the custard comes out clean.
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6. Let the tarts cool in the tins for 4 to 5 minutes. Then run the blade of a knife around the edges of the tarts to loosen them slightly, lift them out with a narrow spatula, and sprinkle the tops with the confectioners' sugar and cinnamon mixture. Serve when cooled to room temperature.
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