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. For a long time, it seemed to be a school dinner staple. But elsewhere around the United Kingdom, it seems people are not so familiar with it.
The Story Behind Gypsy Tart
As with so many foods, the origins of gypsy tart are rather vague. 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. It is said to have originated on the Isle of Sheppey, on Kent’s northern coast.
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.
According to the legend, an elderly women saw some gypsy children playing in the fields. 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. From these paltry ingredients, the gypsy tart was born.
How to Make a Gypsy Tart
So what is it?
This simple dish is brown sugar mixed with evaporated milk and baked in a pastry shell. 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.
To make your own:
1 pastry pie shell (homemade or shop-bought)
1 400g can evaporated milk
340g muscovado sugar
Begin by prebaking the pie shell in a 170C/ Gas Mark 3/ 325F oven. Use baking beans and parchment paper to line the pie shell and bake for 15 minutes. Then remove the beans and paper and cook for another ten minutes.
While the pie crust is cooling, combine the evaporated milk and sugar. Using an electric whisk, beat on high for at least 15 minutes. The mixture should be fairly fluffy. (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).
Pour the milk and sugar mix into the pastry shell and return to the oven for about 10 minutes. The tart should rise a little. Don’t worry if it is not completely set, as it will continue to thicken as it cools.
Gypsy tarts are commonly found in many Kent bakeries (with or without chocolate sprinkles). Flickr.
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The gypsy Tart was definitely invented on the isle of sheppy Kent by a traveler and gypsy family by the name of Goldsmith who brought the gypsy tart to people of Kent and its awesome
I’m from the Isle of Sheppey and have only just found this out. Awesome. So yummy.
I moved away from Kent nearly 50 years ago, but I’ll never forget the joy when gypsy tart was served for school pudding. We’d fight over tiny scraps for second helpings. The taste is still in my memory. I really must make a tart to eat all to myself!! Soooooo delicious!!