In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

In a small bowl, combine the ice water and vinegar. Add just enough to the flour mixture to form a dough, then divide the dough in two and shape into disks.

Wrap the dough disks and chill for at least 30 minutes.

Preheat the oven to 375°F (190°C). Grease a 9-inch round baking pan or line it with parchment paper.

Roll out one disk of dough and press it into the bottom of the pan. Spread the fruit preserves evenly over the crust.

Roll out the second disk of dough and place it over the filling. Seal the edges and cut a few small slits in the top for steam to escape.

Brush the top with beaten egg, then sprinkle with the sugar and cinnamon mixture.

Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.

Let the pastel cool completely before slicing into diamond-shaped pieces and serving.