Semolina Tart With Black Currants (Burgundy, France)
This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-nations) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. If you can't find fresh black currants, you can use dried currants soaked in water for an hour or so, mixed with a little currant jelly (red is fine).
INGREDIENTS
NutritionFor the Dough
- 1 1⁄3cups all-purpose flour
- 1tablespoon fine sugar
- 1⁄2cup cold margarine
- 1tablespoon vegetable oil
- 1⁄4cup cold water
- 1pinch salt
For the filling
- 1cup semolina
- 2cups milk
- 3
- 1 1⁄4cups sugar
- 2⁄3lb black currant berries
DIRECTIONS
- Blend the four, sugar, margarine, oil and salt in a bowl with your fingers until you get something that looks like fine breadcumbs. Add the water a little at a time until a crumbly dough starts to form.
- Roll the into a ball and dust it with a little flour. Wrap it in wax paper and chill for one hour.
- Mix the currants with a little bit of sugar and water and cook over high heat until they form a thick sauce.
- Split the vanilla bean in half and add it to the milk. Heat the milk and vanilla until it just starts to boil (take care, milk is easy to scald).
- Remove the bean and stir in the semolina. After the mixture has cooled for a few minutes, add the egg yolks.
- Beat the egg whites until you get stiff peaks, then add the sugar. Fold the egg white mixture into the semolina.
- Preheat your oven to 350 degrees. Butter a tart pan and roll out the dough on a lightly floured surface. Line the pan with the dough and prick all over with a fork. Return to the fridge for 10 minutes or so.
- Spread the currant mixture over the pastry dough, then spred the semolina topping over that. Smooth with a spatula and bake for 40 minutes or until golden.