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 and water. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and shape into a log. Cut the dough into 8 pieces of equal size.
On a lightly floured surface, roll out one piece of dough at a time into a 5 ½-inch (13 cm) disc with a thickness of about inch (3 mm). Line eight 4-inch (10 cm) tartlet pans with removable bottoms. Place the pans on a baking sheet and refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 400°F (200°C).
In a bowl, combine all the ingredients. Spoon the mixture and its juice into each tartlet crust. Bake for about 30 minutes or until the crust is golden brown. Let cool.
When ready to serve, garnish each tartlet with the strawberry slices and crushed meringues.