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Liverpool Tart

The earliest known mention of a Liverpool Tart is from an 1897 family cookbook. The recipe has been a staple in Liverpool homes since then. Why not try our modern version, made with demerara sugar and fresh lemons with zest?

  • 25 minutes prep. time
  • 20 minutes cooking time
  • Serves 4
  • Cakes, bakes & desserts
Liverpool Tart, a Speke Hall speciality
Enjoy this modern take on an old Liverpool favourite | © National Trust/Alexandra Muir


  • 250g sweet shortcrust pastry (use your favourite recipe)
  • 85g butter or margarine
  • 340g dark muscavado sugar
  • 2 medium lemons
  • 2 medium eggs
  • 6 digestive biscuits, smashed to a fine crumb


Step 1

Preheat the oven to 190°C (170°C fan/gas mark 5).

Step 2

Grease a 23cm tart dish and line with the pastry.

Step 3

Melt the butter and sugar in a saucepan. Remove from heat and allow to cool slightly, but not enough to solidify.

Step 4

Zest both lemons.

Step 5

Cut lemons into small pieces and remove all pips.

Step 6

Combine the lemon with the butter-sugar mixture and eggs. Mix together until fairly smooth.

Step 7

Pour this mixture into the tart tin to approximately 130mm.

Step 8

Bake in the oven for about 20 minutes, until the pastry is golden brown and the filling starts to caramelise.

Step 9

Allow to cool and then decorate the top with the biscuit crumb.

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