This is a bake I have been wanting to make for a while as I had some spare pastry I decided to make one.
It’s very simple to make and makes a great dessert for all the family to enjoy.
It’s another classic school dinner dessert and was usually served with custard - do you remember it from school?
It has a delicious shortcrust pastry base, with a layer of jam usually strawberry or raspberry and topped with a syrup and cornflake topping.
I used my homemade strawberry jam in this recipe but you can use any flavour you like or have in the cupboard.
Start by making the pastry - this can be done the day before if you prefer. Put the flour, sugar and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and mix until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Roll out the pastry and line a 23cm round tart tin.
Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 180 degrees centigrade (160 fan) Gas Mark 4 and place a baking sheet in the oven to heat up.
Prick holes with a fork all over the base.
Then put a sheet of baking parchment over the top and fill with baking beans.
Bake in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 5 minutes until the base is cooked.
Heat the butter, syrup & sugar in a medium sized pan and melt on a low heat until the butter has melted and the sugar has dissolved.
Take off the heat and add the cornflakes and mix .
Spread the jam evenly over the base of the pastry case.
Place the cornflakes on top and gently press down and level.
Bake for 10 minutes - leave to cool and set.
Slice and serve with custard.
Cornflake Tart
Sarah's servings: 10
Sarah's skill: Medium
Baking time: 30 minutes
Ingredients:
Pastry
200g Plain Flour
45g Icing Sugar
100g Cold Butter
1 Large Egg
Filling
75g Unsalted Butter
185g Golden Syrup
40g Light Brown Sugar
150g Cornflakes
5 Tbsp Strawberry Jam
Method:
Pastry Put the flour, sugar and butter in a food processor and pulse until the texture of fine breadcrumbs.
Add the egg and pulse until the pastry starts to come together.
Form the pastry into a ball and wrap in clingfilm or similar and place in the fridge for at least 30 minutes.
Roll out the pastry and line a 23cm round tart tin.
Put back in the fridge for at least 1 hour before baking.
When ready to bake pre-heat the oven to 180 degrees centigrade (160 fan) Gas Mark 4 and place a baking sheet in the oven to heat up.
Prick holes with a fork all over the base then put a sheet of baking parchment over the top and fill with baking beans.
Bake the tart case in the oven on the pre-heated baking sheet for 15 minutes.
Remove the parchment and beans then bake again for 5 minutes until the base is cooked.
Heat the butter, syrup & sugar in a medium sized pan and melt on a low heat until the butter has melted and the sugar has dissolved.
Take off the heat and add the cornflakes and mix .
Spread the jam evenly over the base of the pastry case.
Place the cornflakes on top and gently press down and level.
Bake for 10 minutes - leave to cool and set.
Slice and serve with custard.
Equipment Used
Sarah's extra slice......
You could use any flavour of jam you like but I used my homemade strawberry.
Why not try making your own homemade custard to serve with it?
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