Cornflake Tart

A week or two ago we were chatting over the card table, as you do, talking about old recipes and the subject of school dinners came up, then moved on to Cornflake Tarts. Well, that was a blast from the past. Of course, it would never be served these days, with the high sugar content, but as a treat… why not? Going through my old books, I came across this recipe, which I adapted slightly. My husband absolutely loved it, jammy and so crisp, he immediately remembered eating it before. I have a feeling I will be making it again before long……

You will need a large Swiss Roll tin about 13” x 9” and pre heat your oven to 200C

The pastry base:

8 oz plain flour

4 oz butter

a dessertspoonful icing sugar

Place the above in a medium mixing bowl and rub the butter in, until it resembles breadcrumbs, then bind with a little very cold water. Bring together, give it a light knead then chill for a mo.

Roll out your pastry then line your Swiss Roll tin and trim the edges. Place a sheet of baking parchment over the pastry, that you have lightly pricked and fill with baking beans. Bake for around 15 mins, remove the parchment and beans, then return to the oven for 8-10 mins until nicely light brown. Cool for ten mins.

Turn your oven down to 170C

Jam of your choice, but I used Strawberry conserve. Spread evenly over the pastry base.

Meanwhile:

In a small saucepan melt over a low heat:

4 oz each of sugar, butter and golden syrup. Use the sugar of your choice, I used half golden caster and half soft light brown. But light muscovado would be brilliant too, adding a depth of flavour.

In a large mixing bowl place 8 oz cornflakes and pour over the buttery mix, stirring carefully until all the flakes are covered, then tip into the tin, over the jam.

Spread evenly and press down with the back of a tablespoon. A sticky job if you use your hand!

Bake for a further 10-12 mins, then cool before cutting into squares.

Just delicious.

More notes: You can vary the tart by using different jams and sugars. Even more scrummy served with a dollop of clotted cream.

Too large? Halve the ingredients to use in a round 8” flan tin. Enjoy.