Cornflake Tart

In a food processor fitted with the blade attachment, add the flour, powdered sugar, and salt. Pulse a couple of times to combine. Add the diced butter and pulse until the mixture looks like wet sand. Pour in the cold water, 1 tablespoon at a time, pulsing after each addition, just until the dough comes together.

Dust your countertop lightly with flour. Use a rolling pin to roll out the dough to a 12-inch circle, about 1/8-inch thick.

To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular and prevent sticking. If the dough starts to stick to the countertop or the rolling pin, lightly dust it with more flour.

Roll the dough around the rolling pin and unroll it into the shortcrust dough. Gently press the dough into a 9 or 10-inch false-bottom tart pan, but avoid stretching the dough to help minimize shrinking while it bakes.

Once lined, use the rolling pin to roll over the edges of the tart pan to cut off the excess dough.

While the oven preheats, chill the crust in the freezer.

Once the oven has preheated, remove the crust from the freezer. Take a square of parchment paper large enough to cover the bottom and sides of the crust and scrunch it into a ball. Unscrunch the parchment and lay it into the crust. Fill the tart shell with pie weights, dried beans, or unbaked rice.

Bake for 15 minutes. Remove the crust from the oven. Lift the parchment along with the pie weights out of the crust. Return the tart shell to the oven and bake until the crust is matte and starting to brown, 10 to 15 minutes more. Set the blind-baked tart shell on a wire rack while you prepare the filling. Don’t turn off the oven.

In a small saucepan over low heat, melt the butter, golden syrup, brown sugar, and salt, stirring to combine. Or melt the mixture in the microwave in 10-second intervals.

In a large mixing bowl, add the cornflakes and pour over the golden syrup mixture. Gently stir the cornflakes with a rubber spatula to coat them evenly without crushing too many of the cornflakes.

Add the jam to the tart shell and use an offset spatula or the back of a spoon to spread it into an even layer. Add the cornflakes, using the spatula to spread them into an even layer covering all of the jam.

Return the tart to the oven and bake until the cornflakes are golden brown, about 7 minutes. Let the tart cool in the pan on a wire rack.

Slice and serve from the tart pan, or carefully release it from the pan onto a serving dish.

Store leftovers in an airtight container at room temperature for up to 3 days.

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