Directions

1. In a blender, pulse the flour, butter and salt until the mixture resembles large crumbs. Add the water and blend in short increments until it comes together in a ball . Wrap with cling film and refrigerate for 20 minutes.

2. Remove from the fridge. Cut off ⅓ of the pastry and set aside. On a floured surface, roll out the rest of the dough until 5cm thick.

3. Line a 22cm (9”) x 3.5cm loose-bottomed tart tin with the pastry and trim the excess. Lightly prick the base using a fork and chill for 30 mins. Add the trimmed excess to the rest of the pastry you set aside previously.

4. Preheat the oven to 190°C or 170° fan, 375°F and add some greaseproof baking paper on top of the pastry and fill with ceramic baking beans or rice.

5. Blind bake the pastry for 15 mins.

6. Remove the paper and beans and bake for a further 8-10 mins.

7. Remove from the oven and let cool on a wired baking wrack.

8. Reduce the oven temperature down to 180°C or 160° fan.

9. Roll out the dough left behind and refrigerate for 20-30 mins.

10. Over a low heat gently warm the Lyle’s Golden Syrup. Remove from the heat and add the butter, stir until melted. Let cool slightly.

11. In a separate bowl, beat the egg and cream together using a fork. Then quickly beat the syrup into the mixture with lemon zest and breadcrumbs. Pour into the pastry case.

12. Remove the rolled excess pastry from the fridge and cut into 10cm, each 1 cm wide and long enough to overhang the edges of the tart tin. This will make the lattice.

13. Lay half of the strips horizontally across the tart, placing the longer ones in the center and shorter ones near the edges. Fold back every other horizontal strip to create a gap. Place a vertical strip of dough across the pie, perpendicular to the horizontal strips. Unfold the folded strips so they lie over the vertical strip, weaving it in.

14. Repeat the process folding back alternating strips, laying a new vertical strip, and unfolding until the tart is fully covered in a lattice. Trim the edges for a neat finish.

15. Bake on the middle shelf for 45-50 minutes until golden brown and set. (The filling will still be a bit wobbly, but it will firm up on cooling) Remove from the oven and leave to cool until warm before removing from the tin.

16. Serve and enjoy!