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Friday Pie Day: Old School Cornflake Tart
by
Hungry Jenny
Calificación: 4.0
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.%3C/p%3E%3Cp%3EI%20first%20had%20a%20go%20at%20making%20cornflake%20tarts%20back%20in%202009.%20It%20was%20a%20bit%20of%20a%20random%20flaky%20approach%20-%20I%20mean,%20the%20recipe%20I%20ended%20up%20putting%20together%20was%20for%205%20small%20tarts!%3C/p%3E%3Cp%3ENow%20that's%20not%20very%20share-friendly%20is%20it?%3C/p%3E%3Cp%3ESo%20ever%20since%20then,%20I've%20been%20meaning%20to%20make%20a%20massive%20one,%20in%20a%20flan%20tin,%20cut%20into%20squares,%20just%20like%20it%20was%20done%20at%20school.%20Now,%20I've%20got%20to%20admit,%20the%20squares%20cut%20in%20this%20recipe%20are%20smaller%20than%20the%20portions%20I%20had%20at%20school%20-%20I%20mean,%20they%20were%20proper%20pudding%20sized%20portions,%20with%20custard%20and%20everything.%3C/p%3E%3Cp%3EBut%20I%20was%20making%20this%20to%20take%20into%20work,%20and%20man,%20it%20is%20like%20vulture%20town%20when%20there%20are%20cakes%20around%20-%20so%20I%20wanted%20to%20try%20and%20create%20enough%20portions%20to%20make%20this%20tart%20last%20at%20least%20half%20an%20hour%20in%20the%20kitchen!%3C/p%3E%3Cp%3ESo%20this%20tart%20cuts%20into%2024%20little%20squares,%20but%20you%20can%20easily%20slice%20into%20bigger%20squares%20if%20you%20decide%20to%20serve%20this%20as%20an%20actual%20dessert.%20They%20taste%20fine%20cold,%20but%20are%20best%20eaten%20still%20warm%20out%20of%20the%20oven,%20mm!%3C/p%3E%3Cp%3E1.%20Sift%20the%20flour%20into%20a%20large%20mixing%20bowl%20with%20the%20ground%20almonds.%20Rub%20in%20the%20butter%20to%20a%20breadcrumb%20mixture.%3C/p%3E%3Cp%3E2.%20Add%20a%20little%20cold%20water%20and%20knead%20into%20a%20dough,%20adding%20more%20water%20if%20needed.%20Wrap%20and%20leave%20to%20rest%20in%20the%20fridge%20for%2020%20minutes.%3C/p%3E%3Cp%3E3.%20Roll%20the%20pastry%20out%20into%20a%20large%20rectangle%20onto%20a%20lightly%20floured%20surface.%20Transfer%20to%20line%20the%20base%20and%20sides%20of%20a%20non-stick%20flan%20tin.%3C/p%3E%3Cp%3E4.%20Preheat%20the%20oven%20to%20170%20degrees%20C.%20Cover%20with%20foil%20and%20push%20baking%20beads%20into%20the%20base.%20Chill%20again%20for%2015%20minutes%20whilst%20waiting%20for%20the%20oven,%20then%20bake%20for%2012-15%20minutes%20until%20lightly%20brown.%20Allow%20to%20cool%20completely.%3C/p%3E%3Cp%3E5.%20Preheat%20the%20oven%20back%20on%20to%20170%20degrees%20C.%20Mix%20the%20syrup%20and%20honey%20in%20a%20large%20bowl.%20Add%20the%20cornflakes%20and%20use%20a%20spoon%20to%20crush%20and%20mix%20it%20all%20together.%3C/p%3E%3Cp%3E6.%20Spoon%20the%20almonds%20evenly%20over%20the%20pastry%20base,%20then%20spread%20over%20the%20jam.%3C/p%3E%3Cp%3E7.%20Carefully%20add%20in%20the%20cornflake%20mixture,%20using%20a%20knife%20to%20spread%20evenly.%3C/p%3E%3Cp%3E8.%20Bake%20for%20about%2015%20minutes%20until%20the%20cornflakes%20turn%20more%20golden.%3C/p%3E%3Cp%3EAllow%20to%20cool%20slightly%20before%20slicing,%20and%20enjoy%20the%20nostalgia%E2%80%A6%3C/p%3E%3Cp%3EPie%20out.%3C/p%3E%3Cp%3EYou%20might%20like%20these%20Honey%20Nut%20Cornflake%20Tarts%20too!%3C/p%3E%3Cp%3ERead%20my%20other%20Friday%20Pie%20Day%20adventures.%3C/p%3E){kind=link}