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1
In a food processor, combine the flour, salt and baking powder and pulse to mix.
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2
Add the butter and shortening and process just until the mixture resembles coarse meal.
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3
With the machine on, slowly add 4 tablespoons of the ice water and pulse just until the dough is evenly moistened and comes together; add more water if necessary.
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4
Transfer the dough to a work surface, then gather it into a ball.
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5
Pat the dough into a disk, wrap it in plastic and refrigerate for at least 1 hour.
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6
In a large heatproof bowl, toss the apples with the lemon juice and rum.
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7
Melt the butter in a large skillet.
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8
Add the sugar and cook over moderate heat, stirring occasionally, until golden brown, 5 to 7 minutes.
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9
Add the apples and cook until tender, about 15 minutes.
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10
Return the apples to the bowl and let cool completely.
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11
In a bowl, mix the brown sugar and flour.
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12
Using a pastry blender or 2 knives, cut in the butter until crumbly.
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13
Stir in the nuts.
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14
Preheat the oven to 375.
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15
On a lightly floured surface, roll out the dough 1/8 inch thick.
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16
Using a 6-inch pan lid as a guide, cut out 6 rounds.
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17
Transfer them to a baking sheet.
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18
Spread the apple filling evenly over each round to within 1 inch of the edge.
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19
Fold up or pinch the edges to hold the filling.
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20
Sprinkle the topping over the tarts and bake for 30 to 40 minutes, or until the crust is golden, the filling is bubbling and the tops are lightly browned.
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21
Let the tarts cool slightly on racks before serving.
