Directions
- 1Add 175g of plain flour to a bowl.
- 2Add 85g of butter to the flour.
- 3Rub the butter into the flour until it resembles breadcrumbs.
- 4Add 2 tablespoons of cold water to the mixture and combine until a dough forms.
- 5Sprinkle flour on a clean surface and roll out the pastry dough using a rolling pin.
- 6Grease and flour a tart tin.
- 7Carefully transfer the rolled-out pastry into the tart tin.
- 8Gently press the pastry down into the tin and trim any excess.
- 9Prick the bottom of the pastry with a fork.
- 10Line the pastry with baking paper and fill with baking stones.
- 11Bake for about 15 minutes.
- 12Remove the baking stones and finish baking for another 5-10 minutes until golden.
- 13Trim the edges of the baked pastry base.
- 14For the filling, add 50g of butter to a saucepan.
- 15Add 125g of golden syrup to the saucepan.
- 16Add 25g of soft brown sugar to the saucepan.
- 17Melt the ingredients together on the hob.
- 18Add 100g of cornflakes to the melted mixture and stir until coated.
- 19Spread a decent layer of seedless raspberry jam over the base of the pastry.
- 20Pour the cornflake mixture on top of the jam layer.
- 21Gently press down the cornflakes to create an even layer.
- 22Bake the tart in the oven for another 5 minutes until golden.
- 23Let the tart cool down before slicing and serving.
Ingredients
- 175 g plain flour
- 85 g butter
- 2 tbsp cold water
- 50 g butter
- 125 g golden syrup
- 25 g soft brown sugar
- 100 g cornflakes
- seedless raspberry jam
Equipment
bowlweighing scalerolling pintinbaking paperbaking stonesforksaucepanhobwooden spoonspatulaknifeoven mitts
Tips
- The secret with pastry is not to mess around with it too much.
- You can buy ready-made pastry if you don't want to go through the stress, just need a bit of patience.
- You can use strawberry or raspberry jam.
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