Preheat oven to 200ºc (180ºc fan). Place baking tray in oven.

Mix the flour and butter until it has a breadcrumb consistency.

Add the water and mix by hand, kneading the mixture.

Wrap in cling film and chill for 20 mins.

Separate 150g for the lattice. With the remaining amount, flour the board and roll it out nice and thin. Roll into 18cm flan tin with removable base, and use fingers to press into corners.

Roll out lattice pastry into a large circle, place on cling film and leave in fridge to chill.

Remove crusts from bread and roughly crumb in a processor.

Gently heat the syrup in a pan, add the zest and juice of the lemons, then add the breadcrumbs.

Prick pastry base all over with a fork, then add the filling. If it looks too runny, add more breadcrumbs.

Whisk egg, then wash over the lattice pastry circle.

Cut 10 thin strips and lay over tart, 5 each way, and cut off overhangs.

Place in oven on baking tray for 10 mins until slightly browned.

Reduce temp by 20ºc and cook until pastry is golden brown and filling is set. Leave to cool before serving.