Teresa's Recipes
Liverpool Tart
Liverpool Tart is an enchanting dessert straight from the heart of England. This tart is a beautiful amalgamation of tangy lemon and sweet sugar encased in a golden, buttery shortcrust pastry. The tart's origins can be traced back to the 18th century in Liverpool, where it was considered a popular Sunday treat. Its simple, yet wholesome flavor will transport you back to the charming English countryside with every bite.
Ingredients
- 2, large Eggs
- 150 grams Granulated Sugar
- 50 grams, melted Unsalted Butter
- 2, juiced and zested Lemons
- 1 standard size sheet Shortcrust Pastry
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 275
- Fat: 11g
- Carbs: 39g
- Protein: 5g
- Sodium: 150mg
- Sugar: 20g
Instructions
- Preheat the oven to 180°C (350°F). Apply a light coating of butter to a tart tin to prevent the pastry from sticking.
- Unfold the shortcrust pastry onto a lightly floured surface. Carefully roll out the pastry to fit the tart tin. Line the tin with the pastry, pressing it gently into the corners. Trim off any excess pastry hanging over the edges.
- To prepare the filling, whisk together the lemon juice, lemon zest, melted butter, sugar, and eggs in a medium-sized bowl until you achieve a smooth consistency.
- Pour the lemon mixture carefully into the pastry-lined tart tin, ensuring it's evenly spread.
- Bake in the preheated oven for approximately 25 minutes. The tart is done when the filling is set and the pastry has turned a golden-brown color.
- Allow the tart to cool in the tin for about 15 minutes. This ensures it holds its shape when you remove it from the tin. Serve at room temperature for the best flavor.
Tips
- For a sweeter tart, you can sprinkle a bit of powdered sugar on top before serving.
- Pair this tart with a hot cup of English tea for a complete afternoon snack.