Cornflake Tart

This is one of my husband’s favourites, and whereas I wasn’t keen on shop bought versions I must admit I really like my own, possibly because I do the pastry thinner.

  • 320 gms shortcrust pastry
  • 50 gms butter
  • 125 gms golden syrup
  • 25 gms light brown sugar
  • pinch salt
  • 100 gms cornflakes
  • 125 gms jam
  1. Preheat oven to 180C/160 fan/ GM4
  2. Roll out pastry to it can fit a 23 cm loose bottomed tart tin (I use my Yorkshire pudding tin fairly sucessfully)
  3. Place pastry into tin, press gently into corners. Line with parchment and fill with baking beans
  4. Bake for 15 minutes, then remove parchment and beans and bake for another 5 – 10 minutes until lightly golden.
  5. Stirring frequently, heat butter, golden syrup, sugar and salt in small pan until melted and smooth.
  6. Remove from heat and fold in cornflakes.
  7. Spread jam over cooked pastry base, then top with cornflake mix, pressing down gently.
  8. Return to oven and bake for another 5 minutes until cornflakes are toasted golden.
  9. Leave to cool before slicing.