Love Tart

This probably should be called Love Tart on account of it being lent to us by Rosie Lovell and being universally adored at the last 2 secret suppers we’ve had. Rosie knew it from her school dinners as Gypsy Tart and we’ve labelled ours as Muscovado Tart with a healthy dollop of crème fraîche and a homemade berry coulis.

There have been campaigns for the release of its recipe amongst our guests, and I’ve noticed Bex our waitress hanging back in the kitchen longer than normal to get going on some seconds. So here it is. Run wild! (Just don’t eat the whole thing.)

Heat the oven to 200°C. In a large bowl, briskly whisk together 300g of muscovado sugar with a tin of evaporated milk for up to 15 minutes – don’t scrimp on this as it aerates the mixture. Leave to stand while you roll the pastry – this was a happy accident I discovered the second time I made it and which actually resulted in a stickier, toffier pudding.

Dust a clean surface with icing sugar and roll out a sheet of shortcrust pastry. Sprinkle again with icing sugar and roll to the thickness of a pound coin, or just larger than the diameter of your tart tin. Lay the pastry over the tin, pressing it into the corners and slicing off the overhang with a sharp knife. Bake for 5-10 minutes or until the edges are golden. Remove from the oven and whisk up the mixture again quickly. Pour it into the pastry case. It doesn’t matter if you pour to cover the top of the pastry which may have slipped down the sides of the tin. Return to the oven for another 15 minutes or until the surface has darkened a little but is still tacky. Set aside to set and cool.

To make the coulis, bring half a cup of water and a teaspoon of sugar to the boil, stirring as it heats and dissolves. Add a glug of creme de cassis and remove from the heat. Add the syrup to a bowl of mixed berries (supermarkets tend to sell very good value boxes of frozen ones if you’re on a budget or out of season) and blend with a hand blender. Finish with the juice of half a lime to kick it up a bit – this is pretty vital if you’re serving with a sweet tart.

Cut a slice of tart onto a small plate and serve with a generous drizle of coulis and a dollop of crème fraîche.


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6 Responses to Love Tart

  1. moelfabansecretsupperclub says:

    I also knew it from my school days (did Rosie go to school in Kent? It appears the tart was only made in a very small area…and I have never met anyone outside of Kent that has heard of it!). It took me ages to get hold of the recipe but i like the idea of serving it with the berry coulis…i will definately try that!

    Denise x

  2. mangocheeks says:

    I have been wanting to make Gypsy tart for a while, but I like the renaming of yours, that i can’t decide which I like more.

    The coulis truly gives it that LURV factor – all lush and red…

    Happy New Year to you both.

  3. saladclub says:

    Will ask Rosie where she went to school next time we see her.

    The sharpness of the coulis really helps cut through the sweet sticky tart – do it!

  4. Rosie Lovell says:

    i went to school in newmarket but think it must have been a school dinner ladies fav!
    btw salad club girls… just found black rice in the wing thai supermarket… was only 99p. gonna test tonight so will let you know how it is. prob not as good as the marlebone one but worth a try! xxxxxx

  5. saladclub says:

    Ooh let us know how it goes. The extortionate marylebone version is an italian / chinese hybrid so not as glutinous – think the key is to rinse rinse rinse!

  6. Rosie says:

    I remember that from when I was a kid too… I went to school in Mayfield and then Tunbridge Wells…

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