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 2 tbsp sugar, flour, and cold butter. Place in a small bowl and keep chilled.
Preheat oven to 375 degrees. Make filling by combining apples, 4 tbsp 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.