Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
Next, in another bowl, add together the prepped fruit, 1$ cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.