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.
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.