Pie Crust
1. Rub the cold butter, sifted flour, and salt together by hand until it resembles coarse crumbs.
2. Add cold water and gently press into a dough.
3. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Apple Filling
1. Peel and dice the apples.
2. Place in a pot with sugar and lemon juice, and simmer over low heat until semi-thickened.
3. Add cinnamon powder and sifted cornstarch, and mix well.
4. Cook until the liquid is reduced and the apple pieces are semi-transparent, then let cool.

Assembly and Completion
1. Preheat the oven to 410°F (210°C).
2. Roll out the pie crust to 1/8 inch thick (0.3 cm), cut out 4 circles slightly larger than the molds, and press into the molds.
3. Fill with the apple filling.
4. Cut the remaining pie crust into strips measuring 12x0.16 inches (0.4 cm), at least 40 strips.
5. Weave the strips over the top of the tart.
6. Brush the surface with a mixture of egg yolk and heavy cream.
7. Bake for about 30 minutes until the crust is golden brown, remove from oven, let cool, and serve.

Tips
1. Choose crisp apple varieties for better texture.
2. If you don't like sour flavors, you can omit the lemon juice. If you don't like cinnamon, you can omit the cinnamon powder, but the flavor will change.
3. To maintain the filling's texture, it's recommended not to reduce the sugar amount.
4. Cut the pie crust strips to your preferred size for weaving.
5. Adjust the baking temperature and time according to your oven's characteristics.