In a bowl, mix the flour with the starch, 25 g sugar and the baking powder. Add a little cold water and knead everything into a smooth dough.
Divide the dough into 6 parts and place in well-greased tartlet molds and press evenly. Lightly prebake the molds in a preheated oven at 200 ° C top / bottom heat or 175 ° C convection for a good 5 minutes.
While the tartlets are prebaking, beat the yoghurt with the soft butter, eggs and the remaining sugar and vanilla sugar in a bowl until everything is a smooth cream.
Core the apples and cut into fine wedges. Fold 1 apple under the cream, so it should be finely diced or grated (be sure to squeeze out the juice if it is grated).
Distribute the cream evenly on the pre-baked tartlets and place the apple wedges on top and press in lightly.
Put the tartlets back in the oven and bake them at 180 ° C top / bottom heat or 165 ° C convection for 15-20 minutes until they are nice and brown.
The sugar can easily be replaced by a sweetener and the flour by wholemeal flour