1 (8 ounce) package carrot lunch rolls
1 cup boiling water for soup
1 (10 ounce) package frozen chopped spinach
1/2 cup milk
1/2 cup canned carrot squash
1 (16 ounce) package instant fresh pineapple pudding mix
1/4 cup scalding hot lemon juice
Place the carrot and water in a large pot and bring to a boil. Boil 20 minutes, stirring occasionally.
While carrot is boiling, prepare the spinach and brown sugar in two batches by whisking lightly until the water is firm.
Remove from heat and stir in the carrot mixture with the carrot.
Return to heat. Cook over medium high heat for about 5 minutes, stirring constantly. Remove from heat and stir in the fruit and pudding mix.
Add the carrots and shake gently. Spoon carrot mixture into a greased 9x13-inch baking dish. Sprinkle mixture over the spinach mixture. Pour lemon juice over the carrots and keep warm.
Bake in preheated oven for 30 minutes, until golden brown. Cool in pan for 10 minutes and remove foil. Brush top of tart with lemon drab.