Instructions:

1. rumble the flour with the fat, add the egg and sugars, and knead it into a dough. Let it rest in a cool place for half an hour, then roll out one half into a 20x30 cm (8x12 inch) baking pan, spread the filling on top, and cover with the other half of the dough. Brush with egg yolk, prick with a fork, and bake at medium heat until light golden brown. After cooling, cut into squares.

2. For the filling, mix the ingredients in a pot, add a little water, and bring to a boil. Cook until the semolina grains swell and the sugar dissolves. Let it sit for at least 1 hour to thicken — this is best made first. I usually place it in cold water to cool faster. Once thickened, grate in the apple and mix well.