November 23, 2018


Flour - 1 1/2 cups
Pinch of salt
Butter - 3 tbsp
Shortening - 1 tbsp
Water - 4-5  tbsp
Frozen spinach - 250 gms (chopped)
Sour cream - 5 tbsp
Large egg - 1
Grated nutmeg - 1 tsp
Salt and pepper to taste


  • Sift flour and salt into a bowl.
  • Cut in butter and shortening with 2 knives or pastry blender until mixture resembles cornmeal.
  • Add the water to make a firm pastry dough. Chill one hour before rolling out.
  • Use 6- 8 glass custard cups for tart pans. Line with pastry,and flute edges.
  • Cook spinach according to package directions. Drain and puree in a blender.
  • Combine sour cream, egg, and spinach.
  • Spoon into pastry and cook 3 cups at a time on "defrost" or coolest setting for 12 minutes or until knife inserted near center comes out clean.
  • Test every 2 minutes during end of cooking period.
  • Tarts will not brown.

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