Combine flour and salt in a small mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of flour mixture; stir with a fork just until dry ingredients are moistened.
Divide dough into 16 equal balls. Place each ball in an ungreased 4-inch tart pan; press dough into pans to form shells. Prick bottom of each shell several times with a fork. Place tart pan on a baking sheet; bake at 475° for 10 minutes or until lightly browned. Cool completely in pans.
Note: Extra tart shells may be frozen for other uses.