Servings

For the Pastry

  • 150g plain flour, plus extra for dusting 150g plain flour, plus extra for dusting
  • 25g ground almonds 25g ground almonds
  • A pinch of salt A pinch of salt
  • 100g cold unsalted butter, cubed 100g cold unsalted butter, cubed
  • 30g golden caster sugar 30g golden caster sugar
  • Finely grated zest of 1 lemon Finely grated zest of 1 lemon
  • 1 large egg yolk 1 large egg yolk

For the Filling

  • 75g unsalted butter 75g unsalted butter
  • 150g Lyle’s Golden Syrup 150g Lyle’s Golden Syrup
  • 50g soft light brown sugar 50g soft light brown sugar
  • A pinch of salt A pinch of salt
  • 150g cornflakes 150g cornflakes
  • 25g desiccated coconut 25g desiccated coconut
  • 100g raspberry/ strawberry/cherry jam 100g raspberry/ strawberry/cherry jam

Instructions

HOW TO MAKE THIS RECIPE

  1. To make the pastry, put the flour, ground almonds and salt into a large bowl. Add the butter and rub in to make a breadcrumb texture. Add the sugar and lemon zest and mix through with a blunt knife, then add the egg yolk and continue mixing with the knife. If the pastry dough isn’t quite coming together, add a little cold water, a teaspoon at a time.
     
  2. Now use your hands to bring the pastry dough together without kneading it too much. Flatten into a disc and wrap in cling film, then chill in the fridge for 1–2 hours.
     
  3. Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).
     
  4. Roll out the chilled pastry on a lightly floured worktop to about 3mm thick. Use the rolling pin to lift the pastry up and into a 23cm fluted, loose-bottomed flan tin. Take a small piece of excess pastry dough from the edge and use it to push the pastry into the flutes of the tin. Trim off all the excess pastry. Prick the base of the pastry case with a fork, then chill for 15 minutes.
     
  5. Scrunch up a piece of greaseproof paper, then smooth it out and use to line the pastry case. Fill with baking beads. Blind bake for 20 minutes, then remove the paper and beads and bake for a further 10 minutes until golden brown. Remove from the oven, but leave the oven on.
     
  6. Combine the butter, Lyle’s Golden Syrup, sugar and salt in a saucepan set over a low/ medium heat and allow to melt together and become glossy and thick, stirring occasionally. Remove from the heat, then tip in the cornflakes and coconut and mix in gently to cover evenly in the hot syrup – try not to break up the cornflakes too much.
     
  7. Spread your home-made jam over the bottom of the cooked pastry case and top with the cornflake mixture. Return the tart to the oven to bake for 15–20 minutes until the filling is golden brown.

Chef's Tip


If short on time, you can use ready made pastry.