Page 34 - Thrapston Life January 2025

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AGA CORNFLAKE TART
Sweet, crunchy and delicious with either cream or warm custard. With special thanks to Naomi Hansell for the recipe.
INGREDIENTS
400g shortcrust pastry - see tip
100g strawberry or raspberry jam
50g butter
50g soft brown sugar
100g golden syrup
100g cornflakes
A baking tray, approx 30cm x 20cm x 3cm. The AGA Portmerion Baking tray is ideal. There is 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.
METHOD
1. First make or roll out the pastry 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 weigh this down with baking beans.
3. Bake in the AGA roasting oven, on the grid shelf on the floor for 15 mins. To bake in
a conventional oven, preheat the oven to 210C/190 fan/ gas 7.
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. For 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.
Recipe from:
Naomi Hansell
Aga Living www.agaliving.com
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