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Cornflake and Jam Tart (gluten free)

Course: Dessert
Servings: 8 slices

Ingredients

Pastry (see notes)

  • 100g coconut flour
  • 2 eggs
  • 75g butter (melted)
  • 1 tablespoon coconut sugar (or whatever you have)

Topping

  • 120g golden syrup (or any light-coloured syrup)
  • 100g cornflakes
  • 55g butter
  • 20g raw brown cane sugar (or whatever you have)
  • 100g jam

Instructions

  • Pre-heat the oven to 200°C.
  • Melt the butter and allow to cool for several minutes.
  • In a food processor or large bowl, mix the flour, eggs, sugar and melted butter until a crumbly dough forms.
  • Grease a pie dish (mine was 27cm) and then push the dough evenly into the dish (and a little up the sides) using your hands or the back of spoon. The dough is very pliable, so it should be easy to mould it into the dish. Put in the fridge for around 10 minutes just to firm up a little.
  • Bake for around 10-15 minutes, until golden at the edges, then remove and allow to cool for around five minutes.
  • While the pastry is baking, prepare the cornflake topping: Melt sugar, butter and syrup in a pan until just slightly bubbling and then gently stir in cornflakes (you want to retain their shape and not crush them).
  • Spread the jam over the pastry while it is still warm and then top with the cornflake mixture, making sure it is evenly distributed and covers all the jam. Return to the oven and bake for an additional 5-8 minutes, until the topping is crispy and feels "set". Remove and either eat straight away (perhaps with its classic companion - custard?) or leave to cool and enjoy cold!

Notes

I use metric measurements in my recipes. I believe using scales is the most accurate way to measure ingredients. Please feel free to use online tools to convert to cups (although a successful outcome cannot be guaranteed).
If you would like a more authentic pastry, follow the recipe instructions here. Then, just prepare the topping as per my recipe above.