Jam Treacle Tart

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1. 1
   Make the pastry: combine the flour with other pastry ingredients, crack in an egg and whisk until the pastry comes together quickly.
   ▶ ≈0:00
2. 2
   Place the pastry in the freezer to chill.
   ▶ ≈0:27
3. 3
   Prepare the filling: pour golden syrup into a pan and heat until little bubbles start forming on the surface.
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4. 4
   Add cornflakes and breadcrumbs, mixing everything together beautifully, then turn off the heat.
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5. 5
   Remove the pastry from the freezer and roll it out to about 4mm thick, then line a 25cm mold, pushing it up the sides with your fingers.
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6. 6
   Return the pastry to the freezer to firm up.
   ▶ ≈1:03
7. 7
   Use a blind-baking hack: pull the overhang of pastry over the edge to prevent sagging, prick the base with a fork to let steam through, then bake in the oven for 10 minutes.
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8. 8
   Remove the pastry from the oven and spread a layer of jam evenly over the base.
   ▶ ≈1:29
9. 9
   Crack in one egg to the syrup mixture to help bind and cook it properly, then break the filling into small chunks and distribute them evenly over the jam base.
   ▶ ≈1:42
10. 10
    Return the tart to the oven and bake until the filling is golden and sets nicely.
    ▶ ≈1:54
11. 11
    Let the tart cool for about 15 to 20 minutes.
    ▶ ≈2:07
12. 12
    Drizzle a little extra golden syrup on top to make it shine.
    ▶ ≈2:17