Simple treacle tart

Method

1. Preheat the oven to 200°C/fan180°C/gas 6 and put a baking tray in to heat up. Unroll the pastry and use to line a 20cm x 2.5cm deep, round, fluted, loose-bottomed tart tin. Trim off and reserve the trimmings to decorate. Chill for 20 min.
2. Meanwhile, heat the golden syrup in a saucepan over a low heat until warm and runny. Remove from the heat and stir in the breadcrumbs, lemon zest and juice. Tip into the pastry case and spread evenly.
3. On a lightly floured surface, roll out the reserved pastry trimmings and cut into 10-12 long, narrow strips. Carefully twist each strip until spiral-shaped, then lay half of them, spaced apart, across the pie filling. Arrange the remaining strips at right angles to the first strips, to form a lattice. Press the edges of the strips around the rim of the pastry case, trimming off any excess.
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4. Place the tart on the hot baking sheet and bake for 10 min. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 20 min or until the filling is lightly set and the pastry golden. Cool in the tin for 10 min, then carefully remove and transfer to a board. Cut into slices and serve with ice cream, custard or cream.