2-6 granny smiths apples or your favourite local apples
200 g plain flour
100 g cold butter (cut into cubes)
1 eggs yolk
Mix equal amounts of lemon curd and yogurt in a metal bowl and freeze.
To make the shortcrust pastry, rub the butter and flour together until the mixture resembles breadcrumbs. Bind this with the egg yolk and bring the pastry together, add a little water if it is too dry. Wrap in cling film and place in the fridge.
Peel, core and slice the apples. Take two small pans and rub some butter on their bottoms, sprinkle with sugar and place on a medium heat on the cooker.
When the mixture turns brown and starts to bubble, remove the pans and arrange the apples on the caramel, return to a low heat for five minutes, watching so they don’t burn.
Preheat the oven to 180°C. Roll out the pastry into two discs, cut and place on top of the apples, pressing down. Prick holes in the pastry to let any steam out.
Bake for 15-20 mins until golden brown.
Carefully turn the tart onto a plate and top with a spoon of the lemon curd ice cream.