Cornflake Tart

Preparation: 25 minutes
Cook: 25 minutes + Cooling

Ingredients

Amount Ingredient
Pastry
140g
Plain flour with a pinch of salt added, plus extra flour for dusting
70ml
Cold butter (substitute for dairy free margarine if required)
Water to mix
Filling
25g
Butter (Or dairy free alternative)
60g
Golden syrup
10g
Soft light brown sugar
2 tblsp
Matthew’s Preserved Jam – either Blackcurrant or Raspberry (or half and half if you can’t decide!)
50g
Cornflakes

Method

1

Make the pastry by rubbing the flour into the margarine with your fingertips until it resembles breadcrumbs. Add enough water to combine to make a dough. Chill for 20 minutes

2

Roll out the pastry to fit a 20cm tart tin, line the pastry with baking paper on top and fill with baking beans or raw rice and blind bake for 15 minutes at 180°C Remove the baking beans and baking paper and bake for another 5-10 minutes.

3

In a pan, combine the butter, syrup and sugar and melt over a low heat. Stir in the cornflakes

4

Spread the jam over the base of the pastry case and tip in the cornflake mix. Press down gently.

5

Bake the tart in the oven for 5 minutes until the cornflakes are golden and toasted.

Easily adapted for a dairy free/vegan diet