Cornflake Tart

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.

Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

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.

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.

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.

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.