AGA Cornflake Tart

A baking tray, approx 30cm x 20cm x 3cm. The AGA Portmerion Baking tray is ideal. There no need to line the tin before adding the pastry but you will need some greaseproof paper and baking beans or heavy pasta shapes to blind bake the pastry.

1. First make then roll out the pasty if necessary. Aim for a generous £1 coin thickness here.

2. Line the baking tray with the pastry, pressing into the corners. Trim the edges. Cover with baking paper and weight this down with baking beans or dried pasta or rice.

3. Bake in the AGA roasting oven, on the grid shelf on the floor for 15 mins.

4. Remove the greaseproof paper and baking beans and bake for a further 5 - 10 minutes until lightly browned and cooked. Set aside to cool.

5. While the pastry cools, make the cornflake filling. Put the butter, sugar and syrup in a pan and heat until the butter is melted and the mixture is smooth. Stir in the cornflakes and mix gently until they are evenly covered.

6. Spread the jam over the cooked pastry and pour in the cornflake filling.

7. Bake for 5 mins in the AGA roasting oven, on the grid shelf on the floor. Serve warm or cold.

Tips

Ready made pastry works really well for this tart but if you prefer to make your own this is easy to do Using 260g plain flour, 140g cold butter and lightly beaten egg. Cut the butter into 2cm chunks. Rub the butter and flour together until it resemble breadcrumbs. Add enough lightly beaten egg to bring this together into a ball. Rest in the fridge for 30 mins then roll out to the thickness of a £1 coin. Press into the tin and proceed with the recipe.

Notes

To bake in an AGA eR7 or ERA, set the oven to R8. R6 setting can also be used, allow a few more minutes to bake the pastry. To bake in an AGA 60, eR3, R3 set the top oven to full setting. To bake in a conventional oven, preheat the oven to 210C/190 fan/ gas 7.