Gypsy tart
Serves: 10
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fishers
Gypsy tart
This intensely sweet Kentish treat evokes school dinners for many. The story goes that a woman spotted a group of hungry children playing in nearby fields. She invented the tart using the storecupboard ingredients she had to hand
Serves: 10
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
266Kcal
Fat
13gr
Saturates
8gr
Carbs
33gr
Sugars
13gr
Fibre
1gr
Protein
5gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 170g tin evaporated milk, well chilled
- 125g cold butter, diced
- 250g plain flour
- 1 medium egg
- 115g dark muscovado sugar
- sliced apple to serve
Step by step
Get ahead
Keeps for 2 days in an airtight container in the fridge
- If you haven’t chilled the evaporated milk ahead, put the tin in the freezer to chill for about 2 hours while you make the pastry and blind bake the tart case. Rub the butter into the flour in a mixing bowl, until it looks like breadcrumbs. Add a good pinch of salt. Separate the egg and lightly beat the yolk with 2 tablespoons of cold water. Use a cutlery knife to mix the egg mixture in, working it through until the pastry forms into small clumps. Bring together by hand, adding a little more water if it is too dry. Wrap and chill for at least 30 minutes.
- Roll out the pastry on a lightly floured surface; use to line a 23cm round tart tin. Prick with a fork then chill for 30 minutes. Preheat the oven to 190°C, fan 170°C, gas 5, with a baking tray on the centre shelf.
- Line the pastry case with crumpled baking paper, add baking beans then bake on the hot tray for 15 minutes until set. Remove the paper and beans and bake the case for another 5-10 minutes or until lightly golden. Beat the egg white with a fork; brush over the inside of the tart case to seal any cracks.
- Whisk the chilled evaporated milk and muscovado sugar together for 5-7 minutes until it looks like slightly soft whipped double cream. Pour into the tart case, on its tray. Reduce the oven temperature to 150°C, fan 130°C, gas 2 and bake for 18-20 minutes until set and with a slightly tacky surface.
- Remove from the oven and cool. Chill in the fridge to firm up. Cut into thin slices to serve, with some apple to temper the sweetness of the filling.
