110g Oast to Host Sweet Shortcrust Pastry
170g 1 Can of Evaporated Milk
150g Natural Dark Brown Sugar
The story goes that a Kentish lady regularly saw undernourished homeless gypsy children playing in the fields next to her house. One day she decided to feed them but had nothing more than a pie crust, evaporated milk and brown sugar. She combined the ingredients she had to make a sweet tart and henceforth the Gypsy Tart has been a Kentish tradition, a regular on school dinner menus during the 1950s-1980s, often served with a Kentish apple
- words: Claire Forster and Sally Black
- pictures: David Merewether
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