Use the food processor with a knife and put the flour, sugar and a pinch of salt in the bowl.

Pulse to mix everything.

Dice the cold butter and put it in the bowl.

Pulse until the butter has the grain size of a pea.

Then add the egg yolks one by one.

Pulse until everything is mixed. Do not pulse for too long or the dough will become too smooth.

Remove the dough from the bowl and turn it into a flat disk.

Pack it in plastic and put it in the fridge for 30 minutes to get cold.

Sprinkle flour on the work surface and roll out the dough into a piece of 30 x 30 cm.

Covers the baking mold with it. Let the dough stick out slightly above the edge, it will shrink a little.

You make holes in the bottom with a fork.

Cover with baking paper and put a blind baking filling in it.

Put everything in the fridge for 30 minutes and in the meantime pre-heat the oven to 190 degrees Celsius.

Bake the tin for 20 minutes, remove the blind filling and the baking paper and let it bake for another 10 minutes until the bottom is golden brown.

Allow to cool to room temperature.

Heat the milk in a pan until it just does not boil.

Then add the vanilla extract, flour and cornflour and mix everything well.

Take the warm milk from the heat and drop it with the egg yolk mixture while you keep stirring.

When you have added about half, pour everything back into the pan and put it on a low heat (keep stirring).

Heat slowly until it thickens (after about 5 minutes) and keep stirring.

Allow to cool to room temperature.

Put the cream in a bowl and turn on the mixer.

Add the butter block by block, until all the butter has run out and has been absorbed.

Spoon the cream into the cake pan and iron the top as smooth as possible.

Allow to set in the cooling

Wash the apple, cut in four and remove the core.

Cut into thin slices.

Place the slices in a bowl of water to which you have added the juice of half a lemon and let them soak for a minimum of 5 weeks.

Pat the apple dry.

Place each apple slice with the side up in the cream and form a circle on the outside.

Fill the circle further and further with apples until you can no longer continue.

Soak the gelatin in water.

Heat the jam over low heat, remove from heat and dissolve the gelatin in it.