Step 2

Preheat the oven to 400F / Gas 6 and place a heavy baking sheet inside to heat. Grease an 18cm deep loose-bottomed fluted tart pan.

Step 3

Set aside about 5 1/4oz of pastry for the lattice. Roll the remaining pastry thinly and line the prepared pan. Prick the base all over with a fork.

Step 4

Place the reserved lattice pastry on plastic wrap, roll out thinly and egg wash it. Chill in the fridge — do not cut into strips yet.

Step 5

Gently heat the golden syrup in a large pan — do not boil. Stir in the breadcrumbs, lemon juice and lemon zest. If the mixture looks runny, add a few more breadcrumbs.

Step 6

Pour the syrup filling into the pastry-lined pan and level the surface.

Step 7

Remove the chilled pastry from the fridge and cut into 1cm-wide strips, all longer than the tart. Egg wash the edge of the pastry in the pan, then weave the strips in a lattice pattern over the filling, letting them overhang.

Step 8

Press the overhanging strips against the pan edge to trim neatly. Bake on the preheated tray for 10 minutes until the pastry starts to color, then reduce to 350F / Gas 4.

Step 9

Continue baking for a further 25 to 30 minutes until the pastry is golden brown and the filling is set. If the lattice darkens too quickly, cover loosely with foil.

Step 10

Remove from the oven and leave to firm up in the pan. Serve warm or cold.