Method

• 1.
  To make the labneh, line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover the yoghurt, then chill overnight to drain. Transfer to a bowl, discarding liquid. Swirl through honey.
• 2.
  For the pastry, place flour, sugar and butter in a food processor and whiz until it resembles fine breadcrumbs. Add egg yolks and 1 1/2 tbs chilled water, and whiz until just combined. Turn out onto a lightly floured work surface and knead until smooth. Shape into a disc, enclose in plastic wrap, then chill for 30 minutes.
• 3.
  Preheat oven to 180°C. Line the base of a 20cm springform pan with baking paper.
• 4.
  Roll out pastry on a lightly floured surface to 8mm thick, then use to line base and sides of prepared pan, allowing excess to overhang. Chill for 20 minutes.
• 5.
  Trim excess pastry, then line with baking paper and fill with pastry weights up to sides. Bake for 10 minutes, then remove weights and paper. Bake for a further 8 minutes or until golden. Brush with apple sauce.
• 6.
  Reduce oven to 160°C. To make the filling, whisk milk, eggs, egg yolk, caster sugar and orange blossom water until combined.
• 7.
  Pour into pastry case and bake for 1 hour 15 minutes or until just set with a slight wobble in the centre. Allow to cool, then chill until cold.
• 8.
  When ready to serve, slice apple very thinly and layer over tart. Sprinkle with brown sugar and cinnamon, then use a kitchen blowtorch to caramelise lightly. Serve tart with honey labneh.