Which fruit is traditionally used in the recipe for Liverpool Tart?
Liverpool Tart Liverpool Tart 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. Basically a pasty tart, the distinctive taste comes from the mixture of moist sugar (sic) and a boiled lemon, minced. In 2006 this recipe was taken up by Gerry Jones of Liverpool and developed with a view to the tart becoming as widely known and appreciated as the Bakewell and Manchester tarts. In 2008 it was being produced as a regular line by two bakeries in Merseyside, Satterthwaites
Custard tart throughout the UK. In the UK, the custard tart is regarded as a classic British dish. A version by Marcus Wareing was selected on the BBC television programme "Great British Menu" as the final course of a banquet to celebrate Queen Elizabeth's 80th birthday. Variations on the classic recipe include the Manchester tart, where a layer of jam is spread on the pastry before the custard is added. Other versions may have some fresh fruit, such as rhubarb, cooked into the filling. Versions topped with elaborate arrangements of fruit show the influence of French pâtisserie. Custard tarts in France –