1 cup (140 g) unbleached all-purpose flour

2 tbsp icing sugar

½ tsp baking powder

1 pinch salt

6 tbsp (90 g) cold unsalted butter, diced

3 tbsp (45 ml) plain yogurt

In a food processor, combine the flour, icing sugar, baking powder and salt. Add the butter and pulse a few seconds at a time until pea-sized pieces form. Add the yogurt. Pulse again until the dough just begins to form. Remove the dough and shape into a disc.

On a lightly floured surface, roll out the dough into a 19 x 6-inch (40 x 15 cm) rectangle with a thickness of about 1/8 inch (3 mm). Line a 14 x 4-inch (35 x 10 cm) rectangular tart pan with a removable bottom. Remove any excess dough. With a fork, prick the dough. Refrigerate for 30 minutes.

With the rack in the lowest position, preheat the oven to 400°F (200°C).

Bake for about 15 minutes or until the crust is golden brown. Let cool slightly.

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