Tarten Sipsi (Gypsy Tart) is a traditional Welsh (Cymric) recipe for a classic tart of an evaporated milk, butter, sugar, egg and syrup filling baked in a shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gypsy Tart (Tarten Sipsi).
Hidlwch y blawd a'r halen i fewn i fowlen yna rhwbiwch y cytew i fewn i'r cyfan cyn ychwanegu digon o ddwr i ddod a'r cyfan at ei gilydd fel toes. Trowch ar wyned blawdiog a'i rowlio allan nes yn ddigon mawr i orchuddio gwaelod tun fflan 22cm o faint.
Gorchuddiwch waelod y tun gyda'r pastai gan roi papur pobi a ffa pobi arno. Rhoddwch mewn popty weid ei gyn-gynhesu i 200°C (400°F/Gas Mark 6) a'i bobi yn ddall am 15 munud. Dewch a'r pastai o'r popty a gostwng y gwres i 160°C (320°F/Gas Mark 3).
Tra mae'r pastai yn pobi cymysgwch y menyn gyda'r siwgwr a'r triog melyn. Curwch yr ŵy yn ysgan cyn ei ychwanegu i'r gymysgedd menyn. Curwch i gymysgu cyn ychwanegu'r llefrith ageraidd. Tywalldwch i'r cas pastei yna dychwelwch i'r popty gan bobi'r darten am tua 25 munud, neu nes fod y cannol wedi sadio. Gadewch i'r darten oeri cyn ei weini.
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English Translation
Ingredients:
For the Pastry:
175g plain flour
pinch of salt
85g fat
For the Filling:
25g butter
50g sugar
1 tbsp golden syrup
1 egg
150ml evaporated milk
Method:
Sift the flour and salt into a bowl then rub the fat into the mixture until incorporated. Then add sufficient water so that the mixture comes together as a dough. Tip onto a floured surface and roll out until it's large enough to cover the base of a 22cm flan dish.
Cover the bottom of the flan dish with the pastry then add baking parchment and baking beans. Place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake blind for 15 minutes. Remove the pastry from the oven and lower the temperature to 160°C (320°F/Gas Mark 3).
Whilst the pastry is baking, mix the butter with the sugar and golden syrup. When thoroughly combined lightly beat the egg and add to the mixture. Beat to combine then add the evaporated milk. Spoon this mixture into the pastry case and return to the oven. Bake for about 25 minutes, or until the centre is completely set. Allow the tart to cool completely before serving.
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