The answer is semolina flour, a versatile ingredient that’s been used for centuries in Mediterranean cuisine. Made from the ...

You might have noticed that some of your favorite grocery store dried pastas list semolina flour as their first ingredient, and wondered whether you need to use that type to make pasta at home.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.