Make the pastry by mixing the flour, sugar and salt together and rubbing the butter into the dry mix. Once the mix ressembles breadcrumbs, add a little cold water under the dough is smooth but not sticky. Then roll it into a ball and place it in a bowl in the fridge for 30 minutes.
During this time, preheat the oven at 200°C.
Prepare the tart filling by making small chunks out of the white bread slices and place them into a large bowl. Add the golden syrup and stir until the mixture is smooth.
Once the pastry has been in the fridge for 30 minutes, take it out and roll it out onto a flat floured surface until it is able to fit into a 25cm tart tin.
Pour the Golden Syrup mix into the tart tin and place in the oven at 200°C for 20 minutes and then 180°C for 10 minutes.
Then take out the oven and tart tin, and cool on a rack. Eat when it has cooled partially or completely. It will keep for up to 3 days in a cake tin in the fridge.
I doubled up the recipe as only had a large tart tin was really easy havent made one of these for years and my earlier attempts had been pretty rubbish. I did find that in my fan oven i needed to cook it for a lesser time. - 31 Aug 2011