Liverpool tart


    Liverpool tart

    Recipe photo: Liverpool tart

    Liverpool tart


    3 people made this

    About this recipe: Basically a pastry tart, the distinctive taste comes from the mixture of moist sugar and lemon. The earliest known mention of a Liverpool tart is 1897, when it was hand-written into a family cookbook, which was recently included in the village website for Evershot, in Dorset. The original "cross bar over" is generally agreed to mean a lattice of pastry strips across the top, but the most attractive versions include the shape of Liverpool's liver bird in one form or another. The dark sugar gives a strong treacle flavour.

    MickHenderson Merseyside, England, UK

    Makes: 1 tart

    • 250g sweet shortcrust pastry
    • 85g butter or margarine
    • 340g dark muscavado sugar
    • 2 medium lemons
    • 2 medium eggs
    • icing sugar, for dusting

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Pre-heat oven to 190 C / Gas 5. Grease a 23cm (9 in) tart dish and line with pastry.
    2. Melt butter and sugar in a saucepan. Remove from heat and allow to cool (but not enough to solidify).
    3. Cut lemons into small pieces and remove all pips.
    4. Combine lemon with the butter-sugar mixture and eggs. Mix until fairly smooth.
    5. Pour mixture into tart tin to approximately 1/2 inch.
    6. Bake in oven until pastry is brown and filling starts to caramelise (filling should be wobbly when shaken), about 20 minutes.
    7. Allow to cool and dust with icing sugar

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