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In a bowl, mix together the flour, baking powder and a pinch of salt.
Add the butter and mix until the mixture resembles coarse crumbs.
Add the sugar and egg yolks, mixing until the dough is smooth.
Press the dough into the bottom of an 8-inch (20 cm) baking pan. Set aside.
Peel and slice the apples. Mix with the sugar and lemon juice.
Spread the apple mixture evenly over the pastry.
In a separate bowl, beat the egg whites until stiff peaks form.
Gradually add the sugar and vanilla sugar, continuing to beat until stiff peaks form.
Gently fold in the plain yogurt (or sour cream) and cornstarch until smooth.
Pour the custard soufflé mixture over the apples, spreading it evenly.
Preheat the oven to 170°C (338°F).
Bake the tart for 40-45 minutes, until golden and firm to the touch.
Allow the tart to cool before serving.