Pawaru-Grahmata

№ 10IX. nodaļa

Spinašu jeb skābeņu torte

Sweet spinach tart with currants

  • Serves 6
  • about 1½ hours
  • Melnraksts · vēl nav izmēģināts

1796Spinnaschu- jeb Skahbenu torte.

Modernizētslpp. 368–369 · PDF 382–383
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Prepare the spinach as in 06-013: pick it over, wash it, and boil it in salted water for 1–2 minutes until wilted. Drain, cool under cold water, squeeze out as much water as you can and chop finely.
  2. Warm it in the butter with the salt over low heat for about 5 minutes, stirring. Stir in the currants and sugar and leave to cool.
  3. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 22–24 cm tart tin. Fill with the spinach.
  4. Roll out the rest of the pastry 2–3 mm thick and cut it into a decorated lid or strips for a lattice. Lay it on, stick it to the edge with a little water, crimp the edge and brush with beaten egg.
  5. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 20–25 minutes, until golden.

Notes

What the book says vs. what we added

the book has the spinach or sorrel cooked "as taught on page 248", mixed with currants and sugar and cooled, then baked in a case of fine puff pastry with a decorated or lattice lid. The quantities, the egg glaze, temperatures and times are ours.

Variation (crumb and cheese crust)

make the case from "soft" pastry in the tart tin instead, fill it with the spinach, and cover it thickly with breadcrumbs, finely chopped hard-boiled egg, sugar and finely grated cheese, all mixed together. The book bakes it with heat above and below until the topping forms a firm crust. For our quantities: line the tin with 300 g shortcrust (or the pastry from 09-004), and mix 40 g dry breadcrumbs, 2 chopped hard-boiled eggs, 1 tbsp sugar and 40 g grated hard cheese for the top. Bake at 190 °C for 30–35 minutes.

Sweet greens

spinach with currants and sugar was a common sweet tart filling in 17th- and 18th-century Europe. Use less sugar, or none, for a savoury version.

Sorrel

for a sorrel tart, cook it as in 06-014: chop 800 g sorrel, boil it in a little water for 2–3 minutes, drain, then stew it with 30 g butter, 3 tbsp cream and 2 tbsp fresh breadcrumbs until thick, before adding the currants and sugar (use 4 tbsp sugar; sorrel is sour). It collapses to very little and turns olive green. Don't cook it in aluminium or unlined iron, which react with its acid.

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