Cornflake Tart
A true retro classic, this cornflake tart is all about comfort and nostalgia. Buttery pastry, a sweet layer of jam, and a golden, crunchy cornflake topping—it’s the kind of bake that takes many back to school dinners and family teatimes. It’s simple to make, satisfying to eat, and a great way to turn everyday ingredients into something memorable.
Ingredients
For the Pastry
280g plain flour
180g cold butter, diced
40g caster sugar
1 egg
Zest of 1 orange
For the Filling
50g unsalted butter
25g light brown sugar
100g golden syrup (or treacle for a richer flavour)
100g cornflakes
3–4 tbsp strawberry jam
Method
1. Make the Pastry Base
Rub the flour and butter together with your fingertips until it resembles breadcrumbs.
Stir in the caster sugar and orange zest. Add the egg and bring the dough together gently.
Wrap in cling film and chill for 30 minutes.
Roll out on a lightly floured surface and line a tart tin. Prick the base with a fork and chill for another 20 minutes.
Blind bake at 180°C for 15–20 minutes, until lightly golden.
2. Make the Filling
In a saucepan, gently melt the butter, light brown sugar, and golden syrup until smooth.
Stir in the cornflakes, making sure they are fully coated in the syrup mixture.
3. Assemble
Spread a thin layer of strawberry jam across the cooled pastry base.
Spoon the cornflake mixture on top and press down lightly to compact.
4. Bake Again
Return the tart to the oven for 5–7 minutes to set.
Cool slightly before slicing and serving.
Top Tips
Pastry shortcut: If you’re short on time, use ready-made shortcrust pastry. It won’t have the orange zest, but it will still deliver great results.
Don’t overfill with jam: A thin layer is key—too much and it will overpower the cornflakes and make the base soggy.
Press lightly: When adding the cornflake topping, press just enough to compact, not so hard that you crush the flakes.
Flavour swaps: Try apricot jam or raspberry jam for a twist. Treacle also gives a deeper, more caramel-like flavour if you prefer richness over sweetness.
Serving idea: Best enjoyed slightly warm with custard or a scoop of vanilla ice cream.
This tart is simple, old-fashioned baking at its best—straightforward to prepare, deeply satisfying, and guaranteed to bring back memories with every slice.