In a large bowl, gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (this can also be made in a food processor or stand up mixer using the flat beater). Wrap in plastic and refrigerate for 30 minutes.
Remove from the fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out dough into lightly greased tart pans. Refrigerate until cream filling is ready.
Pre-heat oven to 350° (180C). Grease and flour 8 medium tart pans or 12 medium muffin tins.
CREAM CHEESE FILLING
In a medium bowl cream together cream cheese, sugar, eggs, cream and yogurt. Set aside.
Peel, thinly slice and chop (medium size pieces) apples.
Divide apple pieces between tart pans (should almost fill to the top of the shell), Pour the cheese mixture over the apples. Sprinkle with Cinnamon Sugar Topping. Bake for approximately 30-35 minutes or until golden on top, let cool then refrigerate at least 8 hours or overnight. Before serving drizzle with your favourite caramel sauce if desired. (I used a super easy and delicious sauce from Life Love and Sugar Enjoy!
** This makes approximately 8 tarts, with the rest of the dough I made cut out cookies.