Pastry:

Cup of Yum
1. Chill butter: Cut the butter into small cubes, place them in one layer on a plate, and put them in the freezer for about 15 minutes; they should not be frozen but get really cold.280 g unsalted butter/ 1 cup + 2 ½ tablespoons
2. Mix flour, sugar, and salt in the stand mixer.350 g all-purpose flour/ 12.5 oz/ scant 3 cups + 2 tablespoons granulated sugar + 1 teaspoon salt
3. Add the butter cubes and process shortly, about 10 pulses, but it depends on the machine you are using. The dough should resemble breadcrumbs.
4. Dough: Sprinkle with 2 tablespoons of icy water, and pulse a few times again until the dough comes together. Add the third tablespoon of water if necessary. Sometimes I add it, sometimes not; it depends on how exactly you weigh the flour and sometimes on the brand of the flour itself. The dough should hold together when you press a little bit of it between your fingers.2-3 tablespoons water
5. Refrigerate: Form a ball, divide it into two discs, one a bit larger than the other, and wrap the discs tightly in plastic foil. Refrigerate for at least 2 hours or overnight.

Filling:

1. Make breadcrumbs: Remove the crust from the bread, weigh the 110 g/ 4 oz needed, and make breadcrumbs in your food processor.110 g fresh breadcrumbs/ 4 oz
2. Zest and juice the lemon.1 lemon
3. Combine filling: Place the golden syrup into a small saucepan and warm gently until it is runny; it will not take long. Combine the syrup, breadcrumbs, lemon zest, and lemon juice very well.315 g golden syrup/ 11 oz/ 1 cup

Assemble the treacle tart:

1. Preheat the oven to 200°C/ 400°F.
2. Roll dough: On a lightly floured surface, roll out the larger disc into a circle large enough to cover the bottom and the edges of your pie dish. Place the rolled-out pastry sheet into your dish, pressing the dough into the fluted edges of the pan.
3. Lattice: Roll out the second disc of pastry into a circle of about ⅛ inch/ 3 mm thickness and a diameter of about 9 inches/ 23 cm. Cut the pastry into long strips for the lattice topping.
4. Harry Potter decoration: If you want to decorate the treacle tart to resemble Harry Potter, cut out the glasses, the scar, and the mouth. In this case, will have leftover pastry in this case. You can cut it into biscuits and bake them separately until golden. Or freeze the leftover pastry for making a small pie some other time.
5. Assemble the tart: Pour the filling into the prepared pie dish and level the top. Lay half of the strips over the filling in one direction and the other half of the strips in the other direction to form a lattice. Trim the edges.
6. Egg wash: Mix the egg and the water and brush the lattice and the edges of the pie with the mixture.1 egg + 1 tablespoon water
7. Bake the tart for 10 minutes at 400°F/ 200°C, then reduce the heat to 350°F/ 180°Cand continue baking for another 25 minutes until the crust is golden brown and the filling puffs up in the center. The filling should still be slightly jiggly.