There has been a recipe for Liverpool Tarts since 1897 in a hand-written family cookbook in the village of Evershot, in Dorset. The original recipe said "moist sugar", "line with good paste" "boil your lemon" and "cross bar over".
The recipe today, a translation of the original, is as follows;
Pastry; 8 oz flour. 4 oz marge/butter. 1 tsp. icing sugar. Pinch of salt. 4 tbsp cold water. Grease two four-yorkshire-pudding baking trays, Cut pastry with 110 mm cutter.
Filling; 8 oz Dark Muscovado sugar . 2 oz butter or marge, 1 egg (medium), 1 lemon (not small, unwaxed. Melt the butter & sugar, then let it cool but not solidify. Cut the lemon in pieces small enough to remove pips. Use a blender to mash it fairly fine. (10 seconds) Put everything into a mixer, and use Whisk to beat until fairly smooth, (a bit of "texture" is preferable),
LADLE the mixture into the pastry trays ladle 3 tbsp each. (yorks). (any more and the filling may overflow.) Bake at Gas Five, 22 minutes, until the pastry just starts to brown, and the filling to crisp. (The second tray, on a lower oven shelf, will need another ten minutes.) The original said "Cross bar over" i.e. twist strips of pastry across the top in both directions.
When it comes to decoration, this dark tart lends itself to a topping featuring a Liverpool icon. There is a treacle-tart on sale in one supermarket, which already has the "cross bar over" and just needs the filling to be changed to become a Liverpool Tart. Other bakers have used the following; 
Flat templates of Liver Birds can be obtained from Alan Roberts (engravers) of 39a Knight St Liverpool 1
Bespoke Liverbird cutters can be ordered from Dyck Willis,
This recipe was discovered in 2005 by Gerry Jones of Broad Green. He did not invent this tart, nor does he make or sell it. His stated aim is simply to make it universally known, made & enjoyed, as a standard confection alongside the Eccles Cake, Chelsea Bun, and Bakewell pudding.
