This recipe was requested by my Other half as it was his favourite school treat. We haven't been able to find it an any shops near us so I thought I'd give it a try and I have to say it tasted awesome :)
For the pastry:
2 cups of all purpose flour
3 Tbsp of butter/maragarine
For the filling:
cornflakes (as needed)
4 tbsp golden syrup
1 cup sugar
3 tbsp of butter/margarine
3 tbsp of jam ( I used raspberry)
Sift flour into a large bowl and add the butter.
Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
Add a little water at a time to form a pastry dough.
Knead the dough until smooth and place it back in the bowl, cover it with clingfilm and chill in the fridge for half an hour.
Now preheat your oven to 180.
Grease and line a baking tin with parchment paper.
Roll out the dough into a large rectangle and prick the dough all over with a fork.
Place the dough onto the parchment paper and put it in the baking tin.
Bake in the oven for 15 minutes.
Take the pastry out of the oven and set aside to cool slightly( 10 mins)
Turn your oven down to 160.
Whilst waiting for the pastry to cool a little, put a pan on a medium heat and add the golden syrup, butter and sugar.
Heat gently until the butter and sugar melts and you get a syrup.
Now add the corn flakes as needed and mix well making sure they are all coated with the lovely toffee syrup mixture. and remove from the heat.
Now spread the jam onto the pastry base.
Pour the corn flake mixture onto the pastry an spread evenly.
Using the back of your spoon gently crush the corn flakes to smooth them out.
Put the tray back into the oven and bake for another 10 minutes.
Let the tart cool completely .
Cut the tart into squares and enjoy :)
Have fun making this, I did.