Sieve the flour (and a pinch if salt if you prefer I don’t tend to use salt much) into a mixing bowl take the butter from the fridge and cut into small cubes, rub the butter into the mixture until it resembles crumbs.
Mix in the sugar with a fork and gently add in the egg yolk stirring with a knife until the mixture binds together if it doesn’t bind add in 1-3 teaspoons of water and continue mixing until it does. turn the pastry out onto a lightly floured area and roll out to about 3/4 inch thick wrap in cling film and chill in the fridge until you are ready to use, at least 1 hour.
When you are ready to bake, preheat your oven to 190c, take pastry out of the fridge and roll out to desired size, I used small rectangular pie dishes with removable bases, I rolled the pastry to about 1/8 inch thick and placed into the pre greased (with butter) dishes and trim edges…
Peel & core your apples, I use sweet apples, cut the apple in half and slice not to thick not to thin, line the pastry case with the apple slices and sprinkle a little sugar if desired.
Bake for 15-20 mins depending on your oven mine is fan oven so when pastry is lightly golden brown, sprinkle with a little icing sugar and serve with whipped Avonmore Cream … I used all the pastry by crumbling the remaining pieces into a shallow dish and baking until golden brown and when cooled everyone loves a little sprinkled on their cream.