Liverpool Tart (or Liverpool Judy?)

A confection with a "Liverpool" name, to rival the "Manchester Tart" and "Bakewell Tart" in the cake-shops, bakeries, supermarkets, tea-rooms and family kitchens of Merseyside. The TASTE is "dark Muscovado sugar ... ... and Lemon!". See my booklet for the full history.
Dafna Tart with Liver Bird stencil Sold by Dafna's
Biscuit crumb powder
round a Liver Bird shape
from Alan Roberts
Satterthwaites Tart with a heart shape in pastrySold by Satterthwaites
Small tart, using a Heart
motif cutter, for"Liverpool:
The city with a heart"
Dafnas' Lambanana TartHere is a mock-up of
Miss Chocolaty O'Claire's
version, using a
Lambanana template
Barbara of Neston's Tart with a star shape in pastrySold by Barbara of Neston
at Farmers Markets
in Lark Lane
and the Wirral
The original Liverpool Tart with cross bars in pastryThe original recipe
says "cross bar over"
and most people think
this is what is meant
Liver Bird stencils by Alan Roberts Engravers LtdTemplates by Alan Roberts
in 2 sizes, complete with
handle, the other face
being bright & shiny

Liverpool Tart recipe from 1897 (updated)


Pastry
8 oz flour   4oz marge/butter   1 tsp icing sugar   Pinch of salt   4 tbsp cold water   Grease and line two x four yorkshire pudding baking trays

Filling
8 oz Dark Muscovado sugar   2oz butter or marge   1 egg   1 lemon (unwaxed)

Method
Melt butter and sugar, then let it cool but not set. Cut lemon in small pieces and
remove the pips. Then shred all the lemon in a blender until fairly fine. Beat all
items together until fairly smooth and spoon the mixture into the pastry/trays.
Bake at Gas Mark 5 for 17-20 minutes

Topping
Twist strips of pastry across the top in both directions

Use a shape of cut pastry, e.g. heart, star, Liver Bird cutter (Kit Box - Cake Decorating Equipment). Coat with biscuit crumb over a template shape then remove the shape.

A man with a mission

As you might of read on my "About me" page, Wikipedia states that one of my projects includes:

"Promoting the "Liverpool Tart" confection which he discovered on a village website, and with that end in mind here is my mission statement:-

My aim is to publicise the "Liverpool Tart" recipe until it becomes a standard item of confectionery alongside the Bakewell Tart and the Eccles Cake in bakeries, cake-shops and homes, locally then nationally, starting in Liverpool in 2008. This recipe has been on the Evershot Village page for a while, and on this page of mine since February 2007. This means that the Liverpool Tart Recipe is firmly in the "public domain", and is "open source", belonging to nobody. It is now impossible to copyright the basic recipe, everyone is free to develop their own version.

The question on everybody's lips! Where can I get a "Tart"? I'm glad you asked! The "Tart" can be found at the following locations:-

DAFNA's Cheescake Factory  |  Sattherthwaites  |  Barbara of Neston