For the crust, in a food processor, pulse flour, sugar, and salt.

Add in butter and pulse until coarse crumbs.

Pulse in egg yolk and add the water a little at a time until the dough comes together.

Shape into a ball, wrap in plastic wrap and refrigerate 30 min.

Don’t let the dough get too cold, as it will be harder to work with.

On a lightly floured surface, roll out the pastry dough to a 13-inch circle and then place in a 10-inch round tart pan with a removable bottom.

Press dough into the pan and make sure the sides have lots.

Take a rolling pin and roll over the top of the tart, slicing the excess dough off.

With a fork, prick bottom of the tart all over and let rest in the refrigerator for 20 min.

Preheat oven to 400 degrees F.

Take the tart out of the refrigerator and line the bottom with foil.

Fill with pie weights or dried beans and bake the tart shell for 20 min. then remove weights and foil and bake for a further 5 min.

Reduce the oven temperature to 325 degrees F

In a bowl, stir together syrup, molasses, and eggs.

Add salt and breadcrumbs, then lemon zest and lemon juice.

Mix well and then pour into baked crust.

Bake at 325 degrees F for 40-45 min. until puffed and browned.

Let cool in pan on a rack.

Serve with whipped cream.