Method

Per-heat over to 180'c.

Place flour & salt in a mixing bowl, then grate a 1/4 of the butter in & combine, the next 1/4 & combine & so on until all in then rub in with your finger tips until a fine crumb, add water it should come together in to a ball with the heat of your hands if not add a touch more water, wrap in cling film & place in the fridge for 20 mins to rest.

In a microwave proof bowl (glass is best) place breadcrumbs, golden & ginger syrup, chopped stem ginger, lemon juice & zest, mix altogether then place in the microwave just to get hot only, don't let it boil, take out & set aside.

Butter grease a 18 cm/7 in loose-bottomed fluted flan tin, take out pastry & cut about 150g off to use for the lattice later, form the rest into a ball, flour the worktop & roll out with a rolling pin to a disc 22 cm across, then using the rolling pin lift the pastry centrally over the tin, then carefully push the pastry into the corners & flutes (if used) of the tin, prick the bottom with a fork, no need to blind bake.

Make the lattice by rolling 150g piece of pastry to 6 mm thick on floured worktop (2 £1 stacked thickness), then egg wash the top side using a pasty brush with the beaten egg, set aside.

Tip the breadcrumb mixture into the pastry lined tin evenly then cut strips about 8 mm wide (up to you) lay strips across the tart 1.5 cm apart one way then turn tart by 90' & lay the other rows 1.5 cm apart to make the lattice.

Place in the oven & bake for 25 to 30 mins, keep your eye on the lattice, if it starts to brown to much make a lid the same size as the tart from foil or greaseproof paper to stop it burning.