Go on indulge yourself. This sweet and sticky treacle tart is so much fun to make - but so much more fun to eat!
Serves 6
Takes 20 minutes to make, 30 minutes to bake, plus chilling and cooling
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 minutes.
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.
4. Place the tart on the hot baking sheet and bake for 10 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 20 minutes or until the filling is lightly set and the pastry golden. Cool in the tin for 10 minutes, then carefully remove and transfer to a board. Cut into slices and serve with ice cream, custard or cream.
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