A Great British childhood classic. This tart was the star of the school dinner rotation.
For the pastry:
- 125g plain flour
- 50g ground almonds
- 100g butter, cold from the fridge and cut into cubes
- 25g caster sugar
- 1 large egg yolk
- 1 small lemon, zested
For the tart:
- 75g butter
- 150g golden syrup
- 50g caster sugar
- pinch salt
- 150g cornflakes
- 25g desiccated coconut
- 100g good quality raspberry jam
- To make the pastry, put the flour, ground almonds and salt into the bowl of a food processor, sprinkle in the butter and pulse until you get a breadcrumb like consistency. Add in the sugar, lemon and the egg yolk and pulse again until the pastry comes together in a ball. If it isn’t quite coming together add a tsp of cold water until you get the right consistency.
- Tip the pastry onto a lightly floured workbench and bring it together into a flat disc. Wrap in cling film and chill in the fridge for 1hr minimum or up to 12hrs.
- Preheat the oven to 180°C fan. Roll out the chilled pastry on a lightly floured work surface to about 3mm thick. Line a 23cm tart tin with the pastry, trim any excess, prick the base with a fork and chill in the fridge for 30 minutes.
- Line your chilled pastry base with greasproof paper and fill with baking beans. Blind bake the case for 20 minutes, remove the paper and beans and bake for another 10 minutes until golden brown. Allow to cool.
- For the filling combine the butter, syrup, sugar and salt in a saucepan set over a low heat and melt, stirring slowly. Remove from the heat, then tip in the cornflakes and coconut and mix in gently ensuring to give everything a good coating of syrup.
- Spread the raspberry jam over the bottom of the cooked pastry case and top with the cornflake mixture. Pop back into the oven for 15 minutes, until golden brown. Allow to cool slightly before serving warm with lashings of vanilla custard.
- Category: Baking
- Cuisine: British