Pre heat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to your own oven.
Sift the flour and salt into a large mixing bowl, grate in the butter. Using a round tipped knife, or a pastry knife if you have one ( I used a butter knife) to mix in the butter, then using your finger tips rub the butter into the flour, until you have rough breadcrumbs.
Mix the egg yolks with the chilled water and again using the knife mix it into the flour and butter until it comes together into a ball, about 5 minutes. Then on a floured surface lightly kneed the pastry until it is smooth, wrap it in cling film and chill in the fridge for at least 30 minutes.
In a large mixing bowl add the apples, sugar, lemon juice and ground cloves, using your hand mix well to make sure the apples are covered. Grease a 22cm pie dish or an oven proof plate.
Take the pastry out of the fridge, cut it into two parts, one slightly larger than the other, wrap the smaller portion and put it back in the fridge.
On a floured surface, roll out the pastry into a round, it should be fairly thin, please see photo. Place the pastry into the pie dish, gently press down the pastry around the edge, then brush a little milk over the edge of the pastry.
Place the apple mixture into the dish, arranging it evenly.
Roll out the remaining pastry as above. Place the pastry over the apples. Again push down gently around the edges. Then pick up the pie dish and hold it flat in the palm of your hand. Using a sharp small knife trim the excess pastry off so that the pastry is flush with the edge of the pie dish. You can use the excess pastry to make decorations for your tart.
You can now either pinch the edges together using your forefinger and thumb, or use a fork. I like the fork method, dip the fork into the milk and gently push the back of a fork along the edge of the pie all the way around. Then using the fork pierce some holes in the pastry to let out the steam during cooking. Brush the milk all over the pie and then bake in the oven, on the middle shelf, for about 30 minutes. Place on a cooling tray to cool slightly. Serve warm with ice cream, cream or custard.