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In a mixing bowl, combine the flour, baking powder, salt, and sugar.
Add the cold, diced butter and rub it into the flour mixture until it resembles breadcrumbs.
Add the egg yolk and mix until the dough comes together. If the dough is too dry, add a little cold water.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Prepare the Apple Layer:
Preheat your oven to 180°C (350°F).
In a bowl, toss the sliced apples with lemon juice, sugar, cinnamon, and vanilla extract.
Roll out the shortcrust dough on a floured surface and line a greased tart or pie pan with it.
Prick the bottom of the dough with a fork and bake for 10-12 minutes until slightly golden.
Make the Soufflé Cream:
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