My mother’s favourite childhood dessert- so typical of the rolling Kentish hills that she spent her younger years roaming around.

This recipe honours St Augustine, who was sent to England to convert the Anglo-Saxons. A fascinating and powerful tale of faith, perfect for sharing over a slice of this sweet sweet tart.

—

GYPSY TART RECIPE

God, in His promises to hear our prayers,
is desirous to bestow Himself upon us;
if you find anything better than Him, ask it
but if you ask anything beneath Him,
you put an affront upon Him
and hurt yourself, by preferring to Him,
a creature which He created. (St Augustine)

pre time: 35 minutes
Cook time: 45 minutes
Cousine: british
Dish: Dessert
Serves: 6

INGREDIENTS:

For the pastry
140g unsalted butter
100g golden caster sugar
1 large egg
250g plain flour
plus extra for dusting
For the filling
410g can evaporated milk
300g dark muscovado sugar
For the cream
300g double cream
zest 1 lemon

INSTRUCTIONS:

Method
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Pour the cream into a large bowl, add the lemon zest and lightly whip. Serve alongside the tart once cool.

#britishcuisine #catholic #catholicsaint