Sift flour and rub in the butter to form a breadcrumb like mixture. Add the sugar and bind together with the beaten egg yolk.
Flour a board and roll out the pastry. This makes enough pastry to line a 9 inch flan tin or 2 of my tartlets.
Preheat the oven to 190C/375F/Gas 5 and grease your tartlet tins (I use the pop up base kind to make removal so much easier)
Line your tins with the rolled out pastry.
Peel the apple and try to do this without breaking the skin too much as you want to reserve this to make a little rose for decoration.
Thinly slice the apple trying to keep the slices uniform in size so they will sit well together and cook evenly. Toss the slices in the lemon juice and zest and then place them in overlapping circular style in your tart cases. One apple should be enough for the two tartlets. Add the flaked almonds and soaked sultanas to the apples.
Sprinkle with ground cinnamon and pour on a spoonful of runny honey on each tartlette. Sprinkle on the golden caster sugar.
Now take the reserved apple peel and cut in half (if it hasn't fallen apart already!), you're now going to pinch on end tightly and then roll a few inches of peel to get your rose shape. It might take a couple of tries to get it to look right but persevere as it really finishes the tarts nicely. Place rose in centre of tart and then pop them in the oven for about 20 minutes or until pastry is golden and is coming away from tin edges and the apply middles are bubbling and gorgeous.
Cool on a wire rack.
Serve with cream or icecream.