Liverpool tart

    45 min

    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.


    Merseyside, England, UK
    41 people made this

    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

    See it on my blog


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