Don’t worry if it is not completely set, as it will continue to thicken as it cools. Pour the milk and sugar mix into the pastry shell and return to the oven for about 10 minutes. (If you have not mixed it enough, it will not set when cooked and you will be left with a runny – but still pretty tasty – sauce). Using an electric whisk, beat on high for at least 15 minutes. While the pie crust is cooling, combine the evaporated milk and sugar. Then remove the beans and paper and cook for another ten minutes. Use baking beans and parchment paper to line the pie shell and bake for 15 minutes. To the uninitiated, it can be overwhelmingly sweet, but to those of us who grew up in East Kent, it brings back many childhood memories.ġ pastry pie shell (homemade or shop-bought)īegin by prebaking the pie shell in a 170C/ Gas Mark 3/ 325F oven. This simple dish is brown sugar mixed with evaporated milk and baked in a pastry shell. From these paltry ingredients, the gypsy tart was born. Ingredients 300g plain flour, plus extra for dusting 150g unsalted butter, cubed 1 medium egg, beaten 410g tin full-fat evaporated milk, chilled in the. Since they looked a little on the skinny, undernourished side, the woman wanted to make something for them to eat but she only had a few things in her pantry. In the past, gypsies would have been a common sight, traveling from one farm to another to help with the harvest, whether it be picking hops, apples, or some other local crop.Īccording to the legend, an elderly women saw some gypsy children playing in the fields. It is said to have originated on the Isle of Sheppey, on Kent’s northern coast. It is difficult to know when the dish first appeared but it has certainly been part of the local memory for at least 100 years. The Story Behind Gypsy TartĪs with so many foods, the origins of gypsy tart are rather vague. But elsewhere around the United Kingdom, it seems people are not so familiar with it. Add the flour, butter, icing sugar and salt and pulse until the mixture resembles fine breadcrumbs. After removing the beans and paper, bake for five to ten minutes more. Fill the baking beans halfway with them and bake them for 15-20 minutes. To test the tin’s temperature, bake it at 190C (170C) mark 5 for about five minutes. Roll out the pastry on a lightly floured surface and line the tin with it. Tip the hazelnuts into a food processor and blitz until finely ground. Line a deep flan tin with pastry and bake it at 350 degrees for 5 minutes. Line the tin with pastry, then baking paper, fill with beans and blind bake. For a long time, it seemed to be a school dinner staple. Grease a deep, 25cm tart tin with butter. If you grew up on the North Downs, in Thanet, or elsewhere in the Garden of England, you have no doubt eaten gypsy tart at least once.
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