Sift the flour and icing sugar into a bowl. Using a knife, work in the butter and then mix in the egg yolks with enough of ice-cold water until the dough just comes together. Wrap in clingfilm and chill for at least 30 minutes.
Preheat the oven to 375°F (190°C), Gas mark 5. Lightly dust the work surface with flour. Divide the pastry into two portions, one slightly larger than the other, then roll out the larger piece until it’s about 12in (30cm) in diameter. Use to line an 8in (20cm) deep-dish pie plate or 9in (23cm) flat plate, gently pressing into the corners. Knock the sides with a round-bladed knife to give a decorative finish and place back in the fridge to chill while you prepare the apples.
Peel, core and slice the apples. Place in a large bowl with all but one tablespoon of the caster sugar and the cinnamon and cloves. Brush the edge of the pastry with a little milk. Mix together the apple filling, then pile into the lined pie dish. Roll out the second piece of pastry into a circle slightly larger than the pie dish and use to cover the apples. Press the edges together to seal, then use a sharp knife to cut away any excess.
Crimp the edges of the tart with a round-bladed knife using your fingers as a guide and then roll out the pastry scraps and cut into leaf shapes. Brush with milk and stick on top of the pie and sprinkle with the rest of the sugar. Bake for 25-30 minutes, then reduce the oven to 350°F (180°C), Gas mark 4 and bake for 20-25 minutes until golden brown.
To serve, allow the apple tart to settle for at least 5 minutes, then cut into slices and arrange on plates.