A slice of nostalgia: Cornflake tart.

This year one of my main goals blog wise is to get at least one bake a month up. I do love to just empty my mind and whip up something sweet in the kitchen, but it can sometimes take so much time and effort that I just haven’t got, so another thing I’ll be trying to do is make the recipes even simpler than they were before. Something quick, easy with next to no effort required was the aim for todays recipe. it took me the whole of 30 seconds to remember this truly nostalgic dessert. Those of you who live in the Ribbleton area of Preston, will know of bake-away and of course these little belters they sell. Its one of the only places I know that still sell them, and its the only cake I get when we do go to grab a quick Northerners lunch – “Steak and pepper pie and a cornflake tart please”

For those not in the know, a cornflake tart is made up of three layers. first a buttery shortcrust pastry, then a lovely layer of sweet strawberry or raspberry jam finally topped off with a crunchy topping of golden syrup covered cornflakes flattened down and the whole thing is baked. I know its doesn’t sound like much, but trust me. These are perfect!

 

So, really simple to make. but first, below you’ll find exactly what you need.

 

For the pastry:

  • 250g plain flour,
  • 125g cold butter
  • cold water,

 

  • full jar of Strawberry jam
  • 150g golden caster sugar
  • 150g butter
  • 150g golden syrup
  • 200g cornflakes.

 

And here’s how you make it. 

 

First, make up the pastry. this can be done a number of ways, what I like to do is just put the butter and flour in a bowl and turn on the electric mixer for about 3-4 minutes, or until it turns into a golden coloured fine breadcrumb mix. Though you can achieve this by rubbing the butter into the flour with your fingertips too.

Once its achieved its fine breadcrumb like status, simple pour in a little trickle of cold water and mix again. Keep doing this until your dough comes together in one big ball. Cover your ball in cling fill and chill in the fridge.

Whilst your dough is chilling, preheat your oven to 170 and move your rack just above the middle shelf of your oven.

After about 15 minutes, you can take out your dough and roll out on a floured surface until your dough is the desired size of your baking tray. I’ve gone with a fairly medium sized, simple rectangle tray, there is no wrong size or shape for this, just be wary the bigger the tray, the thinner the pastry. – you also want to make sure your pastry base is around 1/4 inch thick minimum.

So, once you’ve rolled it out, line your baking tray with some greaseproof paper and pop in your pastry base. * dont worry if you overhang on some points but dont meet your tray on others. Just cut of your oversized dough and press into the parts where its too short.*

Bake for 20 minutes. You dont want anything to be golden. or even fully cooked, it’s going back in the oven.

So next step, really easy. whilst your pastry is baking, pop your caster sugar, golden syrup and 150g butter in a pan and put on a medium heat until everything has combined and melted.

Then pour in your cornflakes. give it all a really thorough mix before setting aside.

One your pastry is done, simply take out the oven, and slather over your jam. – the pastry will still be hot so be careful.

Then finish by pouring over your cornflake mixture, spreading it out evenly and giving it a good pat down.

Bake again, same temperature for another 10 minutes.

Once baked, simply take out the oven and leave to cool.

Slice when cold and serve.

Easy!

 

 

 

 

 

And this it! Really easy!

Do let me know how you get on if you give these a go.

 

Robyn,

TLWP.

 

 

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *