Apples Tartelettes

Via Dorie Greenspan's book: Baking from my Home to Yours

For the dough:

480g (4 cups) all purpose flour

125 ml (1/2 cup) sugar

5 ml (1 tsp.) salt

125g (1 / 2 cup) cold butter cut into cubes of 1 cm (1 / 2 inch)

300 ml (1 1/4 cups) of strained yogurt

In a large bowl, place flour, sugar and salt.

Mix well.

Using a pastry cutter, incorporate butter.

Mix until well as obtaining a grainy texture.

Add yogurt and mix.

You get a fairly sticky dough.

Divide your dough into 2.

Transfer each of the pieces on plastic wrap.

Wrap and flatten the dough into a rectangle.

Refrigerate 2 hours.

Transfer half of dough on a sheet of plastic wrap, lightly pressing the dough.

Roll the dough between 2 silicone sheet (Silpat) or between 2 pieces of plastic wrap into a rectangle approximately 23cm x 45cm (9 "x18").

Fold dough in thirds, like a letter.

Wrap again in plastic wrap and refrigerate 1 hour.

Repeat these operations for the second portion of dough.

Roll the dough up to 2 mm (1 / 8 ") thick and cut circles of the size necessary to fill the bottom of your tarts.

Put the amount of filling necessary to fill them.

Bake in oven preheated to 350 ° F (180 ° C), approximately 20 minutes.

For the apple topping:

4 Granny Smith apples cut into cubes

100 ml (1/3 cup) sugar

15 ml (1 tbsp.) all-purpose flour

5 ml (1 tsp.) cinnamon - optional

In a bowl, combine all ingredients.

Fill your tarts.

Bake at 350°F (180°C), approximately 20 minutes.

Bon Appétit!