1 hour, 15 minutes
To Prepare Crust: In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add butter and pulse until the crust is crumbly. Sprinkle the water over the flour mixture. Pulse until the dough comes together into a ball. Separate the dough into two, form into a disc, wrap in plastic wrap and chill for 30 – 60 minutes. Preheat oven to 400°F. Divide dough into 6 equal portions. Roll each portion to ¼-inch thickness, and then evenly press each portion into the bottoms and sides of 3.5-inch tartlet pans with removable bottoms. Refrigerate tartlet shells while preparing the filling.
To Make Topping: Divide the pastry filling between the tart shells and spread evenly on the bottom. Place the tarts on a baking sheet; set aside. Combine all the ingredients in the bowl of a food processor and pulse to combine; set aside.
For Filling: Whisk together the cream, honey, and egg yolks. Divide the filling among the tart shells. Sprinkle the crumb topping over the top of each. Bake about 20 minutes. Reduce heat to 350°F and continue to bake for an additional 15-20 minutes, or until browned. Remove from oven and let cool completely. Dust with confectioners sugar (optional).
In the absence of a food processor, use a pastry blender or fork to mix dough.
Gluten-free flour can be replaced with all-purpose flour.
Solo Pastry Filling flavors can be changed according to preference
One 9-inch tart can be made in lieu of the individual tarts.