Gypsy Tart
Over a year ago
3,868 views
Ingredients
- 400g Evapourated milk
- 340g Dark Brown Sugar
- 200g plain flour
- 110g Butter
- 2 tbs water
- 1 Apple
- pinch salt
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
Takes me back to my school days always served had it once a week with a fresh apple straight from the tree, supplied by local farm when in season.
Method
-
1
Add flour, butter and salt into a large bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in Clingfilm and chill in fridge for a 15 to 30 minutes.
Pre-heat oven to 200°C: 400°F: Gas 6.Bake the pasty blind for 15 minutes.
Whisk evaporated milk and sugar together for approximately 10 minutes until light and fluffy and coffee coloured.
Pour the mix into the pastry case. Bake for 10 minutes.
The surface will be slightly sticky but will set completely when left to cool. Serve cold
Comments (0)