In a food processor blend flour, salt and butter. It will look crumby.

Add water little by little till it is sticky. Combine by hand until well blended. Note: You might not need 3 tablespoons of water.

Roll out on lightly floured surface until about 1/4 inch thick. Cut circles the size of your mini tart tins. You can also use a muffin tray.

Press each circle in the tins until all the way to the sides.

Place apple chunks and sprinkle sugar and cinnamon on top. You can also add a small piece of butter in each. (I skipped this, and it still tasted awesome)

With the leftover crust, you can decorate them anyway you like or just leave plain.

Bake at 200 degrees for 16-18 minutes. Look for apples bubbling, and crust turning light brown.

Wait for it to cool, and they should pop right out.

Serve with a scoop of vanilla ice cream and melt away.