Step 1

Preheat the oven to 200C/180C (fan)/Gas 6

Step 2

Unroll the pastry and using a 7.5cm/3″ cutter, cut out 12 discs and line the base of a muffin tray.

Step 3

Add the syrup to a small pan and heat gently. Stir in the breadcrumbs, lemon zest and juice before setting aside to cool.

Step 4

Spoon the mixture into the tart cases, so they are half full. For a traditional look, decorate the top of each tart with pastry strips cut from the trimmings and form into a lattice design.

Step 5

Bake for 15 minutes, until the pastry is golden brown.