For Pate Sucree (Sweet Pastry Dough)

Preheat the oven at 180 degree C.

Cream butter and sugar together.

Add the egg yolks one by one to the mixture and mix them properly. Add vanilla extract and mix.

Add Maida gradually and knead it into dough.

Flatten the dough and cling wrap it. Refrigerate for 15-20 min to harden the dough.

Take a small and a big round cookie cutter. Place it on the baking tray. Cut a strip from the hardened dough and line it along the outer wall of the small cookie cutter. Now place the big cookie cutter around it to restrict the rising of the dough during baking.

Bake this setup for around 15 min at 180°C till out dough is golden brown in colour.

Now bake this setup for round 15 min the dough is golden brown in colour.

Remove the baking tray from the oven and let the set up cool completely.
When it has cooled completely, carefully remove the cookie cutters. Be very gentle otherwise you will break the tart circle.
Keep it aside for assembly.

For Cinnamon Bavarian Cream -

Sprinkle the Gelatin over milk and keep it aside for blooming.

Mix sugar and egg yolks and whisk them together.

Heat the cream on low heat, do not let it boil. Add cinnamon powder to it.

Once the cream starts coating back of the spoon, remove it from heat and add gelatin powder mixture to it.

Place the bowl onto the ice and stir the mixture until it is at room temperature.

Whip the Cream. (Tip - As we don't get high fat cream in India which is used as whipping cream, You can keep a pack of (Amul) Cream in the fridge 4 hours prior to making this recipe. This will thicken the cream and you can use the thick cream part to get whipped cream.)

Fold in the whipped cream.
Make a 2 inch layer of the mixture in a cake pan. Smooth it out with a spatula. Set it in the refrigerator for 3-4 hours.

When it has set, take the small cookie cutter used for the inner circle of the tart and cut out a circle from the set Bavarian cream (I have added more gelatin in the recipe to make it firm in texture). Cut the circle into half and set it aside for plating.

For Apple Butter Cream -

Whisk the butter and sugar together till fluffy.
Add the apple puree.
Whisk till it is homogeneous.

Assembly -

Cut the apples into small squares. Coat it with powdered sugar to prevent browning. Place the tart ring upright on the plate. Place the half circle of set Bavarian cream in it. Place sugarcoated apples on the Bavarian cream.Pipe apple butter cream near the tart. Place some apples around. Enjoy your deconstructed apple tart.