Add graham crackers, 3 tablespoons melted butter, a pinch of salt, and 1/4 teaspoon to bowl of high powered blender or food processor. Mix until graham crackers are dust, add more butter if it's too crumbly. Pour into base of an 8" springform pan. (I like using a smaller pan because the tart is thicker, but for a thinner tart you can use a larger pan). Pat down crust.
Pour all Greek yogurt over crust, smooth out. Refrigerate while making topping.
Topping: Add 2 tablespoons butter to a cast iron skillet or medium sized skillet. Add apples, brown sugar, and lemon juice to butter. Stir until apples are softened. About 10-15 minutes. If making your own caramel sauce, make while apples are cooking.
Add a pinch of salt, 1/4 teaspoon cinnamon, and pecans to apples. Remove tart from the fridge and top with apple and pecan mixture. Refrigerate until serving. Drizzle caramel sauce over tart prior to serving.