Ingredients:

SHORT PASTA:

250 g 00 flour

Donkey 130g

50 ml of water

1 egg yolk

1g salt

6 rennet mixtures

50 g of butter

210 g of sugar

45 g of water

Preparation:

1. Pasta frolla: in one bowl mix the flour with the burro, the water, the salt and the salt, form a uniform impasto and leave it in the fridge for a while.

2. Prepare the caramel and pour it onto the bottom of the stamp.

3. Taglia the fette di mela and position on the caramello.

4. Repeat it all with the pasta frolla and bucherellarla.

5. Display 180° for 40 minutes.