Crust: 1 1/2 c flour
1 tbsp sugar
1/2 c cold butter
2 tbsp cold Crisco shortening
1 egg
Filling: 2 apples, chopped (best to use at least 2 different types)
1/4 c sugar
1/2 tsp cinnamon
1 tbsp minute tapioca
Topping: 2 tbsp sugar
3 tbsp flour
1 1/2 tbsp cold butter
For crust, combine flour, sugar, butter and Crisco in the bowl of a food processor. Process until fine crumbs form. Add egg. Process just until dough holds together. Turn dough out onto lightly floured surface. Knead 15 seconds. Divide into 18 pieces. Press each piece into a 2 1/2" mini tart pan. Place on a flat baking pan and chill while preparing topping and filling. In same food processor bowl, make topping by combining all ingredients. Place in a small bowl and keep chilled. Preheat oven to 375 degrees. Make filling by combining apples, sugar, cinnamon and tapioca. Divide evenly among tart shells. Spoon topping over filling. Place on foil/parchment/silpat lined baking sheet. Bake for 25 minutes. Let cool on rack (in tart pans) for 10 minutes. Carefully remove from tart pans and leave on rack to cool completely.
Makes 18.