• Preheat oven to 350 F
• Make and mix filling. Set aside.

For Dough:

• Place flour, sugar, and salt in a food processor; pulse in cubed cold butter until a sandy texture.
• Slowly add cold water until it forms into a ball of dough. (Don't overwork it.)
• Cover with plastic wrap and refrigerate for 30 minutes.

To Assemble Tarts

• To make small individual tarts, separate chilled dough into 4 oz pieces.
• Roll each piece into a 6-inch circle. Lay onto a baking sheet separated by plastic wrap. Refrigerate for 30 minutes.
• Working quickly, take each circle and begin gathering two folds to create a recessed space for filling. Holding the dough in one hand, spoon in the prepared apple mixture, then continue folding/crimping around until completely enclosed. (see photo)

  This should not take more than 5-6 folds.
  
• Do this with each circle, placing them 4 inches apart on a baking sheet. Refrigerate for 45 min.
• Add a big tablespoon of crumb topping to the center. Then bake at 350F for 45-55 minutes.