Recipe

Sweet Spinach Tart

Recipe
No Questions Yet

Photo by AntoniaJames

This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
Chef
AntoniaJames's Notes: I recently stumbled across a 19th century French recipe for “Sweet Spinach,” (translated by the kind and talented Mrs. Matthew Clark, a Brit, in 1892). We practically live on spinach and...
I recently stumbled across a 19th century French recipe for “Sweet Spinach,” (translated by the kind and talented Mrs. Matthew Clark, a Brit, in 1892). We practically live on spinach and other greens in late winter, so of course it came to mind as holding great possibilities for a tart. Spinach is so sweet, too, that of course it makes perfect sense that it would be very nice for dessert. The original recipe, in its entirety, is included in the notes after my instructions, below. I’ve kept the custard to a minimum, and made an almond crust, as I was toasting and grinding almonds anyway to make the macaroon crumbs. I also include in the instructions, but not as a separate recipe, the method I used for making the “pounded macaroons.” I just baked a large, wafer thin rectangle of macaroon batter, which I let cool and then whizzed in the food processor, and then let the crumbs dry overnight. You can buy or make your own macaroons, of course, if you prefer. Enjoy!!

Expand Collapse

Makes One Nine-Inch Tart

One blind-baked tart shell (I used a fragrant almond crust) Ask a question about this ingredient

One pound fresh spinach leaves or 10 ounces frozen (the latter thawed, drained and squeezed) Ask a question about this ingredient

2 tablespoons butter Ask a question about this ingredient

2 egg yolks Ask a question about this ingredient

2 whole eggs Ask a question about this ingredient

2 tablespoons sugar Ask a question about this ingredient

2 teaspoons Meyer lemon zest, or more to taste Ask a question about this ingredient

1 tablespoon Wondra flour (or cake flour) Ask a question about this ingredient

2 tablespoons fresh ricotta, mascarpone or cultured cream cheese Ask a question about this ingredient

½ teaspoon vanilla Ask a question about this ingredient

4 ounces macaroons, pulverized (See my note , below, for how I did it.) Ask a question about this ingredient

1 ounce almond slivers (optional) Ask a question about this ingredient

Whipped cream, lightly sweetened crème fraiche, or ice cream (optional) Ask a question about this ingredient

Preheat oven to 350 degrees Fahrenheit.
Ask a question about this step
Melt the butter in a heavy skillet and add the spinach. Cook over medium heat, stirring constantly, until most of the moisture has evaporated. If using fresh spinach, spin or pat it dry first, to reduce the amount of moisture you’ll need to cook off. Remove it from the pan and set it in the fridge to cool.
Ask a question about this step
Briskly beat the yolks, whole eggs, sugar, zest, flour, ricotta, and vanilla in a large bowl until smooth and creamy. Add 2 ½ ounces of the macaroon crumbs and stir to combine.
Ask a question about this step
Then add the spinach and stir again.
Ask a question about this step
Pour into the blind-baked tart shell and sprinkle on the rest of the macaroon crumbs. If using, scatter the almond slivers on top.
Ask a question about this step
Bake for 25 minutes, then check and if the crust seems to be darkening too much, frame it with foil or whatever other method you prefer.
Ask a question about this step
Bake for another 10 – 15 minutes. Allow the tart to rest for at least 15 minutes before slicing.
Ask a question about this step
Serve with whipped cream, crème fraiche or ice cream.
Ask a question about this step
Enjoy!!
Ask a question about this step
N.B. I couldn’t get macaroons when out shopping, so I made my own macaroon crumbs as follows. I toasted 2/3 cup of whole raw almonds, with the skins still on, at 400 degrees for about ten minutes. Once they cooled a bit, I finely ground them in my food processor with 2 tablespoons of sugar. I beat with a fork until frothy 3 egg whites, with ½ teaspoon of vanilla. Then I stirred the nuts into it and spread it onto a piece of parchment on a baking sheet, to make an 8 by 10 inch rectangle, and baked at 375 for about twenty minutes. I let it cool thoroughly, then I tore it into pieces and ground them up in the food processor. I returned the crumbs to the baking sheet, and let them sit overnight. Next time, I’d probably use only two egg whites. I ended up with a bit over 4 ounces of crumbs. I don’t exactly how much more than 4 ounces, because various family members helped me sample them, just to make sure they were okay. Which they were. ;o)
Ask a question about this step
Here is the Baron’s recipe for Sweet Spinach, as translated by Mrs. Clark: "Cook your spinach in fresh butter; when done, stir in some pounded maccarroons (sic), sugar, grated lemon-peel, and a pinch of salt. Hand sponge fingers with this dish." ;o)
Ask a question about this step

2 Comments on Sweet Spinach Tart

AntoniaJames added about 1 year ago

Thanks so much, wssmom! I believe "sponge fingers" are long, narrow pieces of sponge cake, or perhaps a sponge cake batter that's cooked in molds the size of "ladies' fingers." That's just a guess. With the original recipe, you'd want something to soak up the juices from the dessert. The sponge fingers would certainly do that. ;o)

wssmom added about 1 year ago

I am truly humbled by this post. Seriously. It looks beautiful, sounds divine, and most amazingly, sprung from an obtuse, one-sentence 19th century set of directives! Kudos!!! (p.s. what do you think "sponge fingers" are?)