Spinach and Sambuca Sweet Frangipane Tart






Yes this is different! Just try it! But don't think that is something completely new! Where I come from in Italy they make a tart called Erbazzone Dolce, filled with spinach, ricotta, almond and flavored with an aniseed liqueur called Sassolino. Here in NZ it is difficult to find Sassolino so I use Sambuca. If you like the recipe for Erbazzone Dolce you can find it in Sweet As, or it was recorded on Radio New Zealand (ages ago, when I was interviewed by Kim Hill on Saturday Morning), and the recipe is also on the Radio NZ website here

But the time instead of making Erbazzone Dolce I made a Spinach Frangipane:

For the base:

- 200g plain flour
- 100g  butter, soft
- 100g sugar
- 1 egg 
- tbsp sambuca

Mix together and then spread (I couldn't be bothered rolling it, I spread it with fingers) into a 23 cm round baking tin  lined with baking paper. 

The MT Challenge said that for the frangipane filling we had to use this recipe (in Italian). Then we could add the fruit/ingredients we liked, and after seeing that all the chocolate/pear/apple/various-things were already taken, I choose spinach. Ah!!! I am sure that there isn't a green Frangipane yet!

For the filling:

- 100g ground almond
- 100g unsalted butter, soft
- 100g sugar
- 1 egg
- 30g potato flour of corn flour
- 1 tbsp orange blossom  water (here we could choose our own flavoring, so I choose sambuca)
- 3 portions of frozen chopped spinach defrosted at room temperature

Mix together in this order and then fill the pie crust. Bake at 180°C for about 30 minutes, or until the crust looks cooked and the top has lightly risen. Let the Frangipane cook down completely before removing from the baking tin.





Photos and Recipes by Alessandra Zecchini ©

Comments

  1. great blog..ince I'm new to this vegan veggie life I look forward to learning from your recipes :)

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  2. Monkey Man, in that case go to my Vegan blog here alessandra-veganblog.blogspot.co :-)

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  3. Mindblowing tart, beautifully done.

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  4. Happy to follow you :-)
    Thanx for dropping by my space & the follow:-)
    Join my ongoing EP events-Oregano OR Paprika @ Foodomania

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  5. You actually make it seem so easy with your presentation but I find this matter to be really something which I think I would never understand. It seems too complex and extremely broad for me. I am looking forward for your next post, I will try to get the hang of it!

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