Roll out about ¾ of the pastry into a thin sheet and line the bottom and sides of a 23cm 9½inch pie dish. Moisten the edges. Roll out the remainder of the pastry and cut it into long thin strips.

Soften the syrup and treacle, and mix in the lemon juice, zest and the cream.

Mix the warm syrups with the breadcrumbs and spread together in the base of the tart. Arrange the pastry strips in a diamond pattern over the top.

Bake at 200°C for about 30 miutes. Serve with a small lathering of cream.