Cornflake and Jam Tart (gluten free)
Servings: 8 slices
Ingredients
Pastry (see note 1):
- 100g (⅔ cup) coconut flour (see note 1)
- 2 eggs (medium)
- 1 tablespoon coconut sugar (see note 2)
- 75g butter (melted)
Topping:
- 20g raw brown cane sugar (see note 2)
- 55g (¼ cup) butter
- 120g (¼ cup + 1 tbsp) golden syrup (or any light-coloured syrup)
- 100g (4½ cups) cornflakes
- 100g (3½ oz) jam
Instructions
Pastry:
- Pre-heat the oven to 200°C (400℉).
- 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 (10½").
- 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.
- Place 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.
Topping:
- While the pastry is baking, prepare the cornflake topping. Melt the sugar, butter and syrup in a pan until just slightly bubbling. Remove from the heat.
- 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.
- 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 from the oven and either eat straight away (perhaps with its classic companion - custard?) or leave to cool. Enjoy!
Notes
- This recipe was made with coconut flour, which is naturally gluten free. If you would like a pastry using spelt or regular flour, follow the recipe instructions here. Then, just prepare the topping as per my recipe above.
- Use any kind of sugar you like: white, brown, coconut or granulated sweeteners.
