Rub the flour and butter together with your fingertips until the mix looks like breadcrumbs.

Stir in the sugar, then add the beaten egg and bring the dough together.

Lightly knead on a floured surface until smooth. Form into a ball, wrap in cling film, and chill in the fridge for 30 minutes.

Preheat your oven to 180°C (160°C fan).

Lightly grease and flour a 9” round tart tin.

Roll out the chilled pastry to fit the tin with a slight overhang.

Prick the base with a fork, then line with baking paper and fill with baking beans or rice.

Bake for 10 minutes, remove the paper and beans, then bake for another 5 minutes.

Trim the edges of the tart case to sit flush with the tin.

In a saucepan, gently melt the butter, golden syrup, and brown sugar over low heat until smooth.

Stir in the Crunchy Nut Cornflakes until fully coated.

Spread the jam evenly over the pastry base (the warmth will help it spread easily).

Spoon the cornflake mixture over the jam and gently press it down.

Bake for 5–10 minutes until the top is golden and crisp.

Allow the tart to cool in the tin for about 30 minutes before removing.

Slice and serve warm with plenty of custard – the ultimate throwback dessert!