Elizabethan Strawberry Spinach Tart |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This recipe is adapted from an Elizabethan cook book. It uses the classic strawberry spinach combination. Spinach is treated as a fruit and is really delicious. I like to use a sweet pastry in a long fluted tart pan, myself. You've never tasted spinach like this before! Ingredients:
1 (8 inch) baked pie pastry shells |
1 1/2 lbs fresh spinach |
1/2 cup white wine |
1/2 cup rose water (check your grocer's bar section) |
1/2 cup sugar |
1/4 teaspoon cinnamon |
1 pinch salt |
1 pint fresh strawberries, sliced thin and mixed with |
1/2 cup sugar |
2 tablespoons strawberry jam |
4 tablespoons strawberry syrup |
powdered sugar |
Directions:
1. Wash and trim spinach.
2. Put in large pot without draining.
3. Add 1/4 cup wine.
4. Cover and steam spinach over medium flame until wilted.
5. Drain spinach and chop very fine (I did it in a blender).
6. In same pot combine remaining wine, rose water, sugar, cinnamon, and salt.
7. Bring to a boil, stirring to dissolve sugar.
8. Add chopped spinach and stir to coat.
9. Simmer on low flame, stirring occasionally, until all liquid evaporates.
10. Remove from heat and set aside to cool.
11. Meanwhile set aside 3/4 of strawberry slices for topping.
12. Take remaining berries and puree with jam and syrup.
13. Boil in sauce pan to reduce to spreading consistency, stirring often.
14. Fill pie shell with spinach mixture and smooth.
15. Spread layer of strawberry sauce over spinach reserving 2 tablespoons.
16. Mix berry slices with remaining mixture to coat.
17. Lay slices on top decoratively.
18. If any sauce is left, drizzle on top.
19. Chill at least 2 hours.
20. Before serving sprinkle with powdered sugar.
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