Writings: Katira al-Maghrebiyya (aka Kay the Innocent of Bel Anjou)

Copper Spoon
Tart
Cynagua Investiture A.S. XXXII

Entrant: Kay the Innocent of Bel Anjou
Recipe: A Spinnage Tart (A sweet spinach tart)
Recipe: Another Way (rose water pie pastry)

Documentation

Source for tart: Markham, Gervase. The English Hous-wife. 1615.
As shown in To the Queen's Taste, edited by Lorna J. Sass:

A Spinnage Tart Take good store of Spinage, and boyl it in a Pipkin, with White-Wine, till it be very soft as pap: then take it and strain it well into a pewter dish, not leaving any part unstrained: then put to it Rose-water, great store of Sugar and cinamom, and boyl it till it be as thick as Marmalad. Then let it coole, and after fill your Coffin and adorn it...

2 1/2 lb fresh spinach
1/2 C rose water
1/4 C white wine
1/3 C (or more) sugar
1/4 t cinnamon
generous pinch salt
topping: fresh strawberries and confectioners' sugar

Source for crust: The Good Huswifes Handmaid for Cookerie. 1588.
As shown in To the Queen's Taste, edited by Lorna J. Sass:

Another Way Then make your paste with butter, fair water, and the yolks of two or three Egs, and so soone as ye have driven your paste, cast on a little sugar, and rosewater, and harden your paste afore in the oven. Then take it out and fill it, and set in againe....

1/4 pound butter
ice water
1 1/2 Cups sifted flour
t rose water
1 egg yolk, beaten
1 t confectioners' sugar

My Recipe

The crust is more dough-like than a modern crust. The sweet spinach was a pleasant surprise. I forced myself to taste it and immediately wanted to eat lots more! The filling could be used to fill mini-tart crusts for a delicious appetizer. I used dry vermouth instead of wine because I didn't have an open bottle of white wine. I used frozen spinach because fresh would have cost MUCH more. I included some whole wheat flour to give the flour a more period feel. And I really like cinnamon. For the tart you are tasting, I used the following recipe:

1/4 pound butter
1/4 C whole wheat flour
1 t rose water
1 1/4 Cups sifted flour
1 egg yolk, beaten & ice water
t confectioners' sugar
2 1/2 lb spinach
1/2 C rose water
confectioners' sugar
1/4 C dry vermouth
1/3 C (or more) sugar
1/2 t cinnamon
generous pinch salt

Prepare crust:
Work butter into flour.
Measure 1/3 C ice water including egg yolk.
Add to flour mixture and work into dough, then chill.
Working carefully, roll, fit into tart pan and prick.
Brush with rose water. Sprinkle with sugar.
Bake at 425 for 10 min, reduce heat to 350 and bake for 35 min more or until done. Let cool.

Prepare filling:
Place frozen spinach in covered pan with vermouth.
Stir over medium heat until thawed and well heated.
Drain well in a colander.
Combine rose water, sugar, cinnamon and salt in the same pan.
Bring to a boil and dissolve sugar.
Add spinach, stirring well. Taste & add more sugar if desired.
Simmer over low heat until well cooked adding more liquid if necessary.
Note: I never could get it to the marmalade texture described in the original recipe.
Remove from heat and cool.
Fill crust, decorate and chill well.
Before serving, sprinkle with sugar.

Note: I selected this recipe because I wanted to do something different even though I didn’t think I would like it at all myself. I made a tart for tasting by the judges in an oval metal pan and three small round ones decorated with the initials of each set of Royalty using the leftover piecrust which were later presented to them. The set of tarts were on a tray decorated with bright red strawberries for some color. This was the only entry so there was no competition. I cut up the oval one to share. I had to do some convincing to get people to taste it as most had the same thoughts about “sweet spinach” but they all immediately wanted more!

Because it was never judged, I also entered it in the Period Dessert Competition at the Canale & Fettburg War A.S. XXXIV. I then entered it in the Silver Spoon competition for Tortes and Pies at Mists Investiture A.S. XXXIV.

Last updated 01/03/2007