|Flour||1 1⁄2 Cup (24 tbs)|
|Frozen chopped spinach||10 Ounce|
|Sour cream||5 Tablespoon|
|Grated nutmeg||1 Teaspoon|
Sift flour and salt into a bowl.
Cut in butter, and shortening with 2 knives or a pastry blender until mixture resembles cornmeal.
Add the water to make a firm pastry dough.
Chill 1 hour before rolling out.
Use 6 to 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.
Season to taste with nutmeg, salt, and paper.
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 without special unit.