Skip to content
Search
Donate
back to Cakes, bakes and desserts

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

Ingredients

  • 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

Method

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.

Red pepper and sundried tomato fritters: a pile of three fritters on a board with a fork alongside, with red pepper and spinach pieces showing through the crisp batter

Recipes

From tried and tested classic bakes to healthy dishes the whole family can enjoy, find inspiration for your next meal.

Recipes to make at home

You might also be interested in

Preparing fresh vegetables for the restaurant at Knightshayes Court, Tiverton, Devon

Food 

We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.

Looking down on shortbread biscuits topped with rhubarb compote and mixed yogurt and cream, drizzled with red wine syrup. A cupful of cream and yogurt is to the right, and shortbread biscuits cool on a rack to the back.

Cakes, bakes and desserts 

We love food and we've got some great recipes to prove it. Here are some of our favourite cakes, bakes and dessert recipes from our chefs and local experts.

Freshly baked gooseberry traybake with a few slices cut
Recipe
Recipe

Gooseberry traybake 

From picnics to parties, this juicy gooseberry traybake is perfect for using up your freshly picked berries.

A tray with some decorated chocolate brownie truffle bites
Recipe
Recipe

Chocolate brownie truffle bites 

These no-bake, delicious chocolate brownie truffle bites can be decorated with your favourite toppings and enjoyed as an afternoon snack or after-dinner treat.

Slice of marmalade traybake on a plate with a knife next to it
Recipe
Recipe

Marmalade cake 

This simple and delicious traybake is an enjoyable treat for youngsters and adults. From soft sponge to tangy marmalade and silky chocolate, what's not to love?

Speke Hall's local delicacy, Wet Nelly
Recipe
Recipe

Wet Nelly 

Try your hand at making some Wet Nelly, a cake with history that's become a firm favourite over the years at Speke Hall. It's perfect hot with custard or cold with a cup of tea.