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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.