Arabic Semolina and Apricot Tart
Ingredients
- 4 cups milk
- 1 cup sugar
- 1 cup fine semolina
- 1 tablespoon starch
- 1 tablespoon rose water
- 2 tablespoons butter
- 1/4 cup fine coconut
Qamar al-din mixture
- 1 cup qamar al-din syrup
- 3 tablespoons starch
- 3 tablespoons sugar
- 1 tablespoon butter
- 1/2 cup raisins
- 1 teaspoon orange zest
Preparation
Bring a 10-inch tart pan and grease it with a little butter.
In a medium-sized pot, place the milk, sugar, semolina, and starch. Using a hand whisk, stir until the starch dissolves. Place the pot on medium heat and stir with a wooden spoon until the milk boils and thickens. Add the rose water, butter, and coconut. Stir until well combined.
Pour the mixture into the pan. Place the pan in the refrigerator until the tart base cools completely and sets.
Invert the tart onto a serving plate.
For the qamar al-din mixture: In a medium-sized pot, place the qamar al-din syrup, starch, and sugar. Using a hand whisk, stir until the starch dissolves. Place the pot on medium heat and stir with a wooden spoon until it boils and thickens. Add the rose water, butter, raisins, and orange zest. Stir until well combined and a qamar al-din pudding forms.
Spread the qamar al-din pudding in the cavity of the base layer. Place in the refrigerator for several hours to cool completely.
