When I saw a picture of this tart on Pinterest I was immediately hit with a wall of nostalgia.
Growing up in Maldon, this was a staple dessert at my school, alongside jam sponge pudding, angel delight, and lemon curd tart *gags*. I just had to recreate it, so here it is!
For the pastry:
- 1 egg
- 125g caster sugar
- 1 tsp vanilla extract
- 250g plain flour
- 125g unsalted butter, cubed
For the filling:
- 150g strawberry jam
- 75g butter
- 25g caster sugar
- 2 tbsp golden syrup
- 125g cornflakes
- Loose bottomed pastry tin
- Place the egg, sugar, and vanilla extract into a mixing bowl and whisk by hand for about a minute until the sugar no longer feels grainy.
- Sift the flour into the mixture and stir with a spoon, being sure not to leave any lumps of flour.
- Add the cubed butter to the mix and incorporate with a pastry cutter, or a butter knife, until it is well mixed and there are no lumps of butter. (The pastry is too wet to do this by hand).
- Remove from the bowl and knead for 20 seconds or so, until it comes together nicely. Wrap in clingfilm and refrigerate for around 1 hour.
- Once the pastry has firmed up, lightly flour a clean worksurface and roll out the pastry until it is an inch or so bigger than your tart tin and around 0.5cm thick. Place the pastry in the base of the tart tin and fold out the pastry sides so they overlap the edge of the tin, be sure to trim the edges so that only 2cm of pastry overlaps the edge. Gently press the pastry into the sides of the tin and prick the bottom all over with a fork, Place in the freezer for 15-20 mins and pre-heat the oven to 180ºC (fan).
- Remove the case from the freezer and line the inside with baking paper or foil, then fill with baking beads or uncooked rice. Bake on the middle shelf of the oven, on a baking tray, for around 10-12 minutes. Remove from the oven and take the beads or rice out and return for a further 10 minutes – be sure to watch the pastry closely as it can colour very quickly.
- Heat the jam in a saucepan until it is runny. Then spread with a pastry brush across the bottom of the pastry case.
- In a separate saucepan, melt the butter, golden syrup and sugar. Remove from the heat and add the cornflakes. Gently cover the cornflakes in the mixture, being careful not to crush them. Then tip them into the pastry case and smooth out. Bake for around 10 minutes.
- Once baked, lift the tin onto a can (such as a can of baked beans) and gently lower the sides of the tin. Lift the tart off the bottom of the tin and place onto a plate to cool. Serve with ice cream or custard.