Feel free to use different jams – strawberry, apricot, blackcurrant – or lemon curd, depending on what you’ve got in your cupboard.
Jamie's Feasts for a Fiver
By Jamie Oliver
1 hr plus resting & freezing
Not Too Tricky
serves 10 to 12
About the recipe
Treacle tart meets Bakewell tart in this fun pud that plays around with some classic store-cupboard ingredients. I love it with cold, rum-spiked custard and a sprinkling of cinnamon – delicious!
Recipe From
Ingredients
PASTRY
250g plain flour, plus extra for dusting
50g icing sugar
125g unsalted butter (cold)
1 large free-range egg
FILLING
600g golden syrup, plus 1 tablespoon for drizzling
75g cornflakes
225g breadcrumbs
125g raspberry jam
1 large free-range egg
optional: 1 pinch of ground cinnamon
CUSTARD
1 pint of milk (570ml)
2 heaped tablespoons custard powder (35g)
2 heaped tablespoons caster sugar (35g)
20ml dark rum
Top Tip
Personally, I like the skin on custard. But if you don’t, oil and scrunch a sheet of greaseproof paper and press it into the pan over the custard.
Method
- For the pastry, sift the flour and icing sugar into a large mixing bowl. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs.
- Beat the egg, then add to the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
- Pat into a thick flat round and place to one side of a large piece of greaseproof paper, then fold it over to cover and pop in the fridge for 30 minutes.
- Warm 600g of golden syrup in a medium pan on a medium-low heat. When it starts to bubble, add the cornflakes, scrunching some in and leaving some whole, and the breadcrumbs and mix well. Remove from the heat and leave to cool.
- Leaving the pastry in the greaseproof paper, carefully roll it out, turning every so often, until you've got a circle about 4mm thick – you want it to be a little larger than your tart tin.
- Flip the pastry out of the paper into a 25cm loose-bottomed tart tin, making sure you push it into all the sides, leaving a slight overhang. Pinch off little bits of excess pastry to patch any holes, if needed.
- Prick the base all over with a fork, cover and pop into the freezer for 30 minutes to firm up. Preheat the oven to 180ºC/350ºF/gas 4.
- Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 10 minutes.
- Carefully remove the rice or baking beads (save for another bake) and return to the oven for a further 10 minutes, or until golden and crisp. Leave to cool, then spread the bottom with jam.
- Beat and stir the egg into the cooled filling, then spoon into the pastry case, breaking off any overhanging pastry. Bake for another 20 to 25 minutes, then leave to cool for 15 minutes before removing from the tin.
- To make the custard, wipe out the pan and return to a medium-low heat, then pour in most of the milk. In a bowl, whisk the custard powder into the remaining milk, then, when the milk in the pan comes to a simmer, pour some of the hot milk into the custard mixture. Whisk together, then pour it all back into the pan on the heat, add the sugar, and whisk until you have a thick consistency. Whisk in the rum, then pop it in the fridge, if you like your custard cold like me, or keep it warm for serving.
- Slice up the tart. Spoon the custard onto your serving plates, place a slice of tart on top and drizzle with the remaining syrup. Finish with a sprinkle of cinnamon, if you like.
Feel free to use different jams – strawberry, apricot, blackcurrant – or lemon curd, depending on what you’ve got in your cupboard.
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