Make the pastry:

In a bowl, combine the flour and confectioners’ sugar. Add the cold salted butter cut into cubes. Use your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs.

Add the egg:

Beat the egg lightly and pour it into the bowl. Mix gently with a fork until the dough starts to come together. If needed, use your hands to knead lightly into a smooth ball. Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.

Prepare the tart shell:

Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess edges. Prick the base with a fork to prevent bubbling.

Make the filling:

In a mixing bowl, combine the golden syrup, breadcrumbs, lemon zest, and lemon juice. Stir until the mixture is well blended. The breadcrumbs soak up the syrup and give the filling its signature texture.

Fill the tart:

Pour the filling into the pastry shell and spread it evenly.

Bake the tart:

Place the tart on the middle rack and bake for about 35 to 40 minutes. The filling should be set and the pastry golden brown.

Cool and serve:

Let the tart cool for at least 15 minutes before slicing. It tastes amazing warm, especially with a scoop of cream or custard.