For best results, always weigh ingredients where a weight is provided
Equipment
food processor
Rolling Pin
9 inch fluted tart pan with removable base
Large saucepan
Instructions
FOR THE TART SHELL:Add the flour, icing sugar and cubed butter to the bowl of a food processor. Process until it looks a bit like breadcrumbs and the butter is cut into very small pieces (like half the size of a lentil).
Add the egg and process on low until the mixture starts forming large clumps.
Turn the dough out onto a clean work surface and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Lightly flour your work surface and dust the top of the dough with just a little flour. Gently and gradually roll the pastry out, turning it often, to about 4-5mm (⅙ inch) thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down into the corners from the sides (not from the middle), then press it up against the sides of the tart pan. Leave the overhang standing upright and place the tart pan into the freezer for 45 minutes or the fridge for a minimum of 2 hours. You can make this up to 3 days ahead of time and keep it in the fridge until required.
BLIND BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
Bake for 20 minutes. You can proceed with making the filling while it bakes.
After 20 minutes. Carefully remove the baking paper and rice (or weights) and bake a further 15 minutes. Set aside while you make the filling
FOR THE FILLING:Don’t make until the tart shell is ready. Combine the butter, sugar, golden syrup and salt in a large saucepan and heat over medium, stirring until melted and well combined.
Remove from the heat and quickly but carefully stir in the cornflakes, so they are evenly coated. If your saucepan isn’t large enough, just mix it in a large bowl.
Spread the jam over the tart shell base, then top with the cornflake mixture. Bake for a further 6-8 minutes until the cornflakes look a little toasty on top.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.