Cornflake Tart

Begin by making the pastry. Place the flour and butter in a food processor and blitz until the mixture becomes like breadcrumbs. Then add water and blitz until you have a soft dough.

Turn out onto a floured surface and bring together with your hands. Wrap in cling film and chill for about an hour.

When you are ready to roll out your pastry, we recommend rolling out between two large pieces of baking parchment as your pastry will be easier to move about. You can lift the paper and add a little flour to ease its progress. 

When your pastry has a diameter of about 28cm, gently remove the paper and roll up over your rolling pin and drape it over the tin, pressing gently to form the shape. Don't trim the pastry completely yet. 

Place the lined tin in the fridge and chill again for at least 30 minutes.

Preheat your oven to 180°C (160°C fan)

When you are ready, bake the pastry blind. Line the pastry with baking parchment and fill with baking beans. Bake blind for 15 minutes then remove the paper and the beans.

Quickly and carefully trim the edges if you need to then return the pastry case to the oven to dry out for 5-10 more minutes. If it looks like it will brown too much, protect the edges with foil.

When cooked, remove from the oven and allow to rest while you make the filling.

For the filling, melt the butter, syrup, sugar and salt in a large pan. Once it is completely melted, stir in the cornflakes and mix gently to ensure that each one is coated. 

Spread the jam over the base of the pastry case and then top with the cornflake mixture and gently spread out evenly. 

Put the tart back in the oven for another 5 minutes, then leave to one side to harden slightly before serving.