For the pastry:

1 In a large bowl, rub the flour, salt and butter together with your fingertips or blend in a food processor until the mixture resembles fine breadcrumbs. Add the sugar, mix well, and add one to two teaspoons of water just until the dough starts to clump together. Turn the dough out and wrap in clingfilm. Alternatively, you can use a food processor and blend the pastry ingredients until the dough comes together. Chill it for at least 30 minutes.

2 Preheat the oven to 180 degrees or 160 fan. Dust the work surface with a little plain flour and roll out the chilled dough using a rolling pin until you have a large circle that is a little bigger than a 23cm loose-bottomed, non-stick fluted tart tin.

3 Press the pastry into the tin, leaving a few centimetres of pastry hanging over the edge. Prick the base of the pastry with a fork and place in the freezer for 15 minutes.

4 To bake the pastry blind, line the pastry with a piece of parchment paper and fill with baking beans or rice. Bake for 20 minutes, remove the parchment and beans, and bake for a further three-five minutes, until golden and cooked through.

5 Remove from the oven and set aside to cool slightly while making the filling. Increase the oven temperature to 195 degrees, or 175 degrees fan.

For the filling:

1 In a large bowl, whisk together the golden syrup, treacle and eggs until well combined. Grate the lemon zest in, and squeeze in the lemon juice. Add the breadcrumbs, and whisk until all the ingredients are thoroughly mixed.

2 Place the baked tart case back in the oven, and slowly pour the filling into the tart. Bake the tart for 35-40 minutes, until puffed up slightly and golden. Leave the tart to cool for at least 15-20 minutes before serving. Serve warm or cold with crème fraiche or cold cream.