1. Place the breadcrumbs into a bowl.
2. Heat golden syrup and lemon juice in a pan briefly until runny.
3. Remove from the heat and mix in the lemon zest and the eggs.
4. Pour the mixture over the breadcrumbs and set aside.
5. Roll out ⅔ of the pastry on a floured surface to a 5mm thickness and transfer to 20cm fluted tart tin, pressing into the sides and base.
6. Leave a few centimetres of pastry above the rim as it will shrink in the oven and prick the base all over with a fork.
7. Cut out a piece of parchment paper big enough to place in the pastry case and fill with baking beans or uncooked rice and bake for 15 minutes. Remove parchment and beans/rice and bake for a further 10 minutes.
8. While the base of the tart is in the oven, prepare the lid. Roll out the remaining ⅓ of pastry to 5mm thickness. Cut out a 20cm circle, place on a piece of baking parchment and chill for 10 minutes.
9. Add the orange gel food colouring to the beaten egg and mix well until the colour is even.
10. Remove the base from the oven and trim the edges.
11. Pour the golden syrup mixture into the tart to a few millimetres below the rim. Using a pastry brush, egg-wash the rim of the tart. Retrieve the lid from the fridge and place on the tart. Press down the edges of the lid to seal.
12. Use a knife to cut out a pumpkin face (triangles for eyes, a jagged, scary mouth) then carve curved lines from the top to the bottom (these are the ridges of the pumpkin). Using a pastry brush, paint the pumpkin with the orange egg wash.
13. Turn the oven down to 160°C/140°C fan and bake the tart for 35 minutes.
