Simple Cornflake Tart Recipe - A School Classic!
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 275g plain flour (2 cups)
- • 125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)
- • 3 tbsp sugar
- • 1 large egg
- • 1-2 tbsp cold water
- • 60g unsalted butter (1/4 cup)
- • 130g golden syrup (1/3 cup + 1 tbsp)
- • 2 tbsp brown sugar
- • 130g raspberry jam (1/3 cup + 2 tbsp)
- • 100g cornflakes (3 ¾ cups)
- • Pinch of Salt
Preparation Steps
To make the pastry, first add the flour and butter to the bowl of a food processor. Pulse until the mixture resembles breadcrumbs. You can also rub together the flour and butter with your hands if preferred (just make sure they’re cold).
Transfer the mixture to the bowl of an electric stand mixer. Add the sugar and whisk briefly by hand to combine.
Make a well in the centre of the mixture and add the egg and 1 tbsp of the water. Using the dough hook attachment, mix on a slow speed until it just starts to come together into a dough. If the dough is still looking too dry and crumbly, add the second tablespoon of water. If you don’t have a stand mixer, you can also use a fork to bring everything together.
Use your hands to shape the dough into a ball. Don’t handle it more than you need to here or you may overwork the dough.
Wrap the dough ball in cling film and place in the fridge to chill for 30 minutes.
On a lightly floured surface, roll out the dough to approximately 0.5cm in thickness. Lay it over a 23cm fluted tart tin then push it down into the base and sides with your hands so it closely lines the tin. Cut away any loose edges, but leaving an overhang of about an inch or so.
Prick the base of the pastry a few times with a fork, then place in the fridge to chill for another 30 minutes.
Preheat the oven to 190C/370F.
Place a sheet of baking paper over the pastry, then cover with baking beans.
Bake for 15 minutes, then remove the baking beans and paper and bake for a further 5-10 minutes, until the pastry is cooked through and starting to go golden around the edges.
Whilst the pastry is still hot, carefully slice away the excess pastry with a sharp knife so you have a nice flat edge.
Leave the tart case to cool whilst you prep the filling. Add the butter, golden syrup, sugar and salt to a large saucepan. Heat on a low-medium setting until melted and well combined.
Remove the pan from the heat and stir through the cornflakes, making sure they’re well coated in the butter mixture.
Spread the raspberry jam all over the base of the tart case, then spoon over the cornflake mixture.
Bake for another 5-7 minutes, until the cornflakes are lightly toasted.
Allow to cool slightly before slicing and serving on its own or with custard.