Preheat your oven to 190°C (375°F). Unroll the pastry and line a 23cm (9-inch) loose-bottomed tart tin, trimming any excess.

Prick the base of the pastry with a fork, line with parchment paper and baking beans, and blind bake for 15 minutes. Remove paper and beans, then bake for another 5 minutes to dry out the base.

While the pastry bakes, gently warm the golden syrup and maple syrup in a saucepan over low heat until runny and combined. Do not let it boil.

Remove the saucepan from the heat. Stir in the breadcrumbs, lemon juice, lemon zest, and sea salt flakes. Let the mixture cool for about 5 minutes.

Whisk the beaten egg and heavy cream into the syrup mixture until well combined.

Pour the filling into the baked pastry case, spreading it out evenly.

Arrange the pecan halves on top of the filling in a decorative circle.

Reduce oven temperature to 170°C (340°F) and bake the tart for 30-35 minutes until the filling is set but slightly wobbly in the center.

Allow the tart to cool completely in the tin before slicing, as the filling needs time to firm up.