Gypsy tart

parsonswife8

http://en.wikipedia.org/wiki/Gypsy_tart



Gypsy tart

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Gypsy tart.


A gypsy tart is a type of pie made with evaporated milk, muscovado sugar (though some varieties include light brown sugar), and pie crust. It originates from the County of Kent in England. The tart is extremely sweet and is, for many people, associated with school dinners.
Although most will know the version of gypsy tart made with evaporated milk, it can also be made with condensed milk in place of evaporated milk. This makes a firmer and even sweeter tart, with a darker colour.
Originating in Kent, the story behind this pie is that during the early part of the 20th century a lady regularly saw undernourished gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown sugar. She made the sweet tart and henceforth the tart has been a Kentish tradition, present in many Kentish bakeries and of course, a regular on school dinner menus during the 60's, 70's and 80's.

beemuzed

OMG - hadn't thought of this for years and years - took me straight back to primary school days in Dorset! Will definitely try this one!

VJsmum

Mmm I'm from Kent too and Gypsy tart was a school dinner favourite. The picture above looks too dark and crusty to what I remember, though. Perhaps it was made with dark brown sugar as opposed to light.

i have often fancied making it but wonder if it might now be too sweet. Only one way to find out...

ChocClare

Loulou2010 wrote: »

asda


i'm near woodley:)

... and yet your location puts you "in Hell". Earley? Sonning? Caversham? Reading itself? Not sure which is the most hellish... (haven't lived there since I was 9 so am a bit out of touch!)

Grimbal

another fan of Gypsy Tart here ! I make it occasionally for my mum as a treat. A couple of hints for those that want to make it though:

1. use an electric hand whisk & beat the sugar & milk together for a very long time - the longer the better. At the very very least 5 to ten mins. Longer if you can stand it
2. After cooking, let it cool completely before cutting into it. Cut it before, and the contents somehow separate back.

Oh, and a very weird thing I've noticed that it only seems to set when it has a pastry base. A couple of times now, I've put the excess filling I had over into a pie dish to cook on its own, only to find that it has separated again! No idea why though.....

Loulou2010

ChocClare wrote: »

... and yet your location puts you "in Hell". Earley? Sonning? Caversham? Reading itself? Not sure which is the most hellish... (haven't lived there since I was 9 so am a bit out of touch!)

oh... i need to change that! it was different kind of hell lol

jackieglasgow

Caught!!!!!!!!!!!!!!!!!!!

Loulou2010

jackieglasgow wrote: »

Caught!!!!!!!!!!!!!!!!!!!

:A:rotfl:

kochi1

loved this at school too in Kent. Didn't have it at my school when I moved to London - gutted. Fortunately a bakers near my mum's sells it so when I crave it I can get her to get me one! Thanks for the recipe - might try and make it over the weekend

mesh

anyone heard of Manchester Tart? I think it was pastry case cooled, then a layer of jam and then custard cooked until the custard and set...... or do you know different!?