Combine the salt and flour. Cut in the shortening with a knife or pastry cutter until the pieces are the size of peas. Add the water slowly (you may not need it all) until the dough just comes together.
Form into a ball and refrigerate for 30 minutes. Roll out dough and place in the bottom of a 9 inch tart pan with a removable bottom. You can also use a pie pan if you wish.
To make the filling:
Mix ingredients until combined. Pour into prepared pie shell.
To make the crumble topping:
Mix the crumble ingredients, cutting the butter into the dry ingredients. Sprinkle over tart. Bake at 350°F for one hour or until juices bubble.