Make the dough: flour and sugar sifted. Place in a suitable container for work. Add the butter cut into small pieces (it should be neither too hard nor too soft), yolk, sheet and water. Shortbread dough is being shaped into a ball. Try to knead the dough quickly. Wrap in foil for freshness (clear foil) and place in the refrigerator while preparing the filling. Preparation of filling: Cherries Thoroughly clean and remove the stones. Allow to drain about 10-15 minutes. Apple cut into small pieces and sprinkle with lemon juice (you can grate on a grater, but will have to empty the juice before you mix it with cherries). Add it at the drained cherries. Remove the dough from the refrigerator oil. Divide it into two pieces. Leaving little for decoration. Greater roll out a thin crust on floured surface or on foil for freshness to peel off more easily. Place it in the form carefully. Expel air and press well to court. This dough is enough to cover the bottom and sides of the form with a diameter of 20-22 cm. Finally, when already the dough is placed in the form, add sugar, grated peel and starch to produce. Stir to mix all products and distribute it over the dough. Taking the dough, roll out and cut with cookie cutter for cookies different figures. Cover them with cherries as you leave here there space for steam to escape. Apply them with beaten egg and sprinkle with brown sugar. Bake at 180 C for 40 minutes or until it becomes golden.