Semolina Tart With Black Currants (Burgundy, France)
70 mins (prep 30, cooking 40)
13 ingredients
6-8 servings
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).

Categories:  tarts , fruit , european , <-4-hours , french , pies-and-tarts , time-to-make , dessert ,
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Serving Size (251.09 g)
Servings 6
Amount per Serving
Calories 799.46 Calories from Fat 68.94
% Daily Value *
Total Fat 7.66g 70.75%
Saturated Fat 2.03g 60.8%
Trans Fat 0.06g %
Cholesterol 27.6mg 55.2%
Sodium 469.73mg 117.43%
Total Carbohydrate 162.8g 325.6%
Dietary Fiber 4.76 g 114.21%
Sugars 81.86 g %
Protein 23.95g 287.39%
Vitamin A 950.04IU% Vitamin C 102.68mg%
Calcium 740.06mg% Iron 17.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cold margarine, cold water, pinch salt, vanilla bean