Ingredients

• 1 ¹⁄₂ cups cups flour
• 8 tbsp. unsalted butter, cubed and chilled
• ¹⁄₂ tsp. kosher salt
• 1 cup Lyle's golden syrup or molasses
• 6 tbsp. bread crumbs
• 3 tbsp. heavy cream
• 1 egg, lightly beaten
• Zest of 1 lemon
• Whipped cream, for serving

Instructions

1. Place flour, 6 tbsp. butter, and ¹⁄₄ tsp. salt in a bowl; rub flour and butter together until pea-size crumbles form. Add ¹⁄₄ cup ice-cold water; stir until dough forms. Transfer to a work surface; form into a flat disk. Wrap in plastic wrap; chill for 1 hour. Meanwhile, heat syrup in a 2-qt. saucepan over medium heat until loose. Remove from heat; stir in remaining butter and salt, bread crumbs, cream, egg, and zest. Set filling aside.
2. Heat oven to 375°. Using a rolling pin, roll dough into an 11″ circle; transfer to a 9″ fluted tart pan with a removable bottom. Trim excess dough; chill for 30 minutes. Prick bottom with a fork; cover with a sheet of parchment paper. Fill with dried beans; bake until crust is set, about 20 minutes. Remove paper and beans; bake until light brown, about 10 minutes. Pour filling into tart shell; bake until filling is just set, about 30 minutes.