Ingredients:

  • 225g (8 oz) plain flour, plus extra for dusting
  • 110g (½ cup or 1 stick) cold unsalted butter, cubed
  • 2 tbsp icing sugar
  • 1 large egg yolk
  • 2-3 tbsp cold water
  • 4 tbsp smooth raspberry jam
  • 50g (¼ cup) unsalted butter
  • 50g (¼ cup) golden syrup
  • 25g (2 tbsp) granulated sugar
  • 100g (4 cups) cornflakes

Instructions:

  1. Make the Pastry: Rub butter into flour until it resembles breadcrumbs. Stir in icing sugar. Add egg yolk and enough water to bring the dough together. Wrap in cling film and chill for 30 minutes.
  2. Blind Bake the Pastry: Roll out the pastry on a lightly floured surface and line the tart tin. Prick the base with a fork. Line with baking paper and fill with baking beans. Bake at 180°C (350°F, Gas Mark 4) for 15 minutes. Remove the baking beans and paper, and bake for a further 5 minutes until the pastry is lightly golden.
  3. Prepare the Filling: Warm the raspberry jam gently and spread evenly over the base of the pastry case.
  4. Make the Cornflake Topping: Melt the butter, golden syrup, and sugar in a saucepan over low heat. Stir until the sugar is dissolved and the mixture is smooth.
  5. Coat the Cornflakes: Remove from heat and stir in the cornflakes until they are evenly coated in the syrup mixture.
  6. Assemble and Bake: Spoon the cornflake mixture evenly over the jam layer.
  7. Bake: Bake for 10-15 minutes, or until the cornflakes are golden brown and the filling is bubbling gently.
  8. Cool and Serve: Leave to cool completely in the tin before slicing and serving.