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Method Prep:30min › Cook:20min › Extra time:50min › Ready in:1hr40min
Roll out two thirds of the pastry and use to line a 25cm (10 in) flan tin.
Warm the syrup over a gentle heat and add the breadcrumbs, grated lemon rind and 1 tbsp of the juice, and the ginger. Pour into the pastry case.
Roll out the remaining pastry case and cut into strips; use these to create a lattice design on the top of the tart.
Decorate the sides of the tart with a fork, being sure to press the ends of the lattice well in. Brush the pastry with the egg wash and bake in the oven at 190 C / Gas 5 for 25-30 minutes until the pastry is crisp and golden.