Best 5 Gypsy Tart Recipes
Indulge in the delightful Gypsy Tart, a culinary masterpiece that captivates taste buds with its captivating appearance and symphony of flavors. This versatile tart boasts a delectable filling nestled between two layers of golden puff pastry, creating a delightful interplay of textures. Embark on a culinary journey as we unveil the secrets behind this iconic dish, exploring variations that range from the classic apple filling to unique savory options. Discover the art of crafting the perfect pastry, mastering the filling, and adorning your tart with an array of toppings. Whether you prefer the simplicity of apples and cinnamon or crave a savory feast of roasted vegetables and cheese, the Gypsy Tart offers endless possibilities to tantalize your palate.
Let's cook with our recipes!
GYPSY TART RECIPE
This Gypsy Tart is an old English traditional recipe. It's sweet, rich, creamy, and one of the most quickest and easiest recipes too, with just two ingredients for the filling.
Yield 9" tart
Number Of Ingredients 4
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6. Whisk the evaporated milk with the sugar for at least 10-15 minutes until pale, frothy and increased in volume. Don't be tempted to stop at the first sign of bubbles; the mixture needs to whisk until no longer gritty. Pour the whisked mixture into the pastry case and bake in the oven for around 10 minutes. Bake for 10 minutes, or until just set and still a bit wobbly in the centre. This can sometimes take up to 20-30 minutes to acheive. Allow to cool on a wire rack, then transfer to the fridge to set fully. Slice and serve cold.
GYPSY TART
Make and share this Gypsy Tart recipe from Food.com.
Provided by Graham Scott
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven 400°F, 200°C, Gas 6.
- Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked.
- Let it cool.
- Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy.
- Pour into the pastry case and bake for 10 minutes.
- It will have a slightly sticky top but will not set completely until it has cooled completely.
- Serve cold.
Nutrition Facts : Calories 479.7, Fat 16.6, SaturatedFat 5.9, Cholesterol 19.2, Sodium 274.4, Carbohydrate 77.8, Fiber 1.3, Sugar 54.6, Protein 6.7
GYPSY TART
Muscovado sugar lends a rich caramel flavour to this unique, very sweet tart. Serve with a little crème fraîche or plain yoghurt to balance the sweetness. Equipment and preparation: for this recipe you will need a 20cm/8in loose-based tart tin (about 4.5cm/1¾in deep).
Provided by Paul Hollywood
Categories Cakes and baking
Yield Serves 6
Number Of Ingredients 8
Steps:
- To make the pastry, mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or a mixer and then transfer to a bowl.
- Mix the egg with the lemon juice and a tablespoon of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife, work the liquid into the flour to bring the pastry together. If it seems too dry, add a splash more water. When the dough begins to stick together, use your hands to gently knead it into a ball.
- Wrap in cling film and rest in the fridge for at least 15 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Keep a little uncooked pastry back in case you need to patch any cracks later.
- Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured.
- Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Use a tiny bit of the reserved raw pastry to patch any cracks or holes if necessary. Turn the oven down to 190C/375F/Gas 5.
- For the filling, put the both milks and the sugar in a large bowl or the bowl of a freestanding mixer. Beat together with an electric whisk, starting off slowly then increasing the speed, for around 10 minutes until the mixture is increased in volume, light and bubbly.
- Pour the mixture into the pastry case. Bake for about 30 minutes (check after 20 minutes), or until just set and still a bit wobbly in the centre. Remove from the oven and leave to cool in the tin before slicing and serving.
GYPSY TART
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
- Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 60.6 g, Cholesterol 12.3 mg, Fat 8.9 g, Protein 4.1 g, SaturatedFat 3.1 g, Sodium 169.7 mg, Sugar 51.1 g
GYPSY TART
A Kent classic with a dark treacle filling, complemented by the light zesty cream. Sure to satisfy any sweet tooth, this is a dessert perfect for sharing with friends and family
Provided by Mark Sargeant
Categories Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- To make the pastry, put the butter and caster sugar in a food processor. Add the egg and whizz for 30 secs, then tip in the flour and blitz for a few secs more until the dough just comes together - be careful not to overwork it.
- Dust your work surface with flour, bring the dough together with your hands and lightly knead, shaping the pastry into a flat disc. Cover with cling film and chill in the fridge for 30 mins. Heat oven to 180C/160C fan/gas 4.
- Roll out the pastry to £1 coin thickness and use to line a deep 23cm tart tin, then return to the fridge for 20 mins or until the pastry is hard. Line the pastry case with baking parchment, fill with baking beans and bake for 20 mins. Remove the baking beans and return to the oven for 5-10 mins until the base is golden and the sides are set.
- Meanwhile, make the filling. Whisk the milk and sugar together in a stand mixer (or use an electric hand whisk) until light and fluffy, about 20 mins. Pour into the pre-baked pastry case and cook for 15 mins until risen and the surface is tacky. Remove from the oven and leave to cool and set before serving.
- Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.
Nutrition Facts : Calories 898 calories, Fat 48 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 73 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
Tips:
- For the perfect pastry, use a food processor to blend the butter and flour until it resembles breadcrumbs. Then, add in the water and egg yolk and pulse until the dough just comes together. Avoid overworking the dough, as this can make it tough.
- Blind bake the pastry before filling it. This will help to prevent the pastry from becoming soggy. To blind bake, preheat the oven to 350°F (175°C). Line the pastry shell with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, or until the pastry is golden brown and set.
- Use fresh, ripe fruit for the filling. This will give your tart the best flavor. If you're using frozen fruit, thaw it completely before using.
- Don't overfill the tart shell. The filling should come up to the rim of the pastry, but it shouldn't be overflowing.
- Bake the tart until the filling is bubbling and the pastry is golden brown. This usually takes about 30-35 minutes.
- Let the tart cool completely before serving. This will give the filling time to set and the flavors to develop.
Conclusion:
Gypsy Tart is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky pastry crust and sweet, fruity filling, this tart is sure to be a hit with everyone who tries it. Whether you're a beginner baker or a seasoned pro, this recipe is sure to become a favorite. So next time you're looking for a special dessert, give Gypsy Tart a try. You won't be disappointed!
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