Sbriciolata di mais

Ingredients for the Crumbled corn:

180 gr. Fine corn flour Andrea Fanchi
100 gr Andrea Fanchi Wheat Flour
150 gr. Softened butter
100 gr. Sugar
2 eggs
1/2 sachet of yeast

Preparation:

Work the butter with the sugar, add the eggs, then the flour and the yeast, working the mixture quickly with your hands. Make a smooth and homogeneous ball, cover it with cling film and let it rest in the refrigerator for half an hour.

Arrange the dough on a floured work surface and roll out just over half of the mixture with a rolling pin. Place it in an opening pan. Prick the bottom and cover with a thin layer of apple jam, a layer of sliced apples (about 3 apples), a spoonful of sugar, 6 crumbled macaroons and a spoonful of grated coconut. Cover with the remaining pastry crumbling it with your fingers. Cook the Crumbled corn in a convection oven at 180 degrees for 35 minutes.