Instructions

for the tart crust

Whisk egg yolk, cream, and vanilla together in bowl. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process flour, salt, and ground Sucanat in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough. Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes. (Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.)
Adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool completely, about 1 hour.

for the filling

Melt butter in 12-inch skillet over medium-high heat. Add apples and cook, stirring occasionally, until pliable and lightly browned, 5 to 7 minutes. Transfer to bowl and let cool.
In separate bowl, combine honey and lemon juice. In food processor, process 2 tablespoons honey-lemon mixture, goat cheese, cream, and egg yolk until mixture is smooth, about 60 seconds, scraping down bowl as needed.
Spread goat cheese mixture evenly into cooled tart crust. Starting at outer edge of tart, shingle cooked apple slices around top in decorative circle. Drizzle apples with remaining honey-lemon mixture. Set tart on baking sheet and bake tart until apples are tender and goat cheese is just starting to set (center should jiggle when shaken), about 10 minutes, rotating sheet halfway through baking.
Remove tart from oven and heat broiler. Cover crust edge with aluminum foil to prevent burning. Broil tart, checking often and turning as necessary, until apples are attractively caramelized, 4 to 5 minutes.
Let tart cool on baking sheet to room temperature, about 2 hours. To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.