Liverpool Tart

At last, a "Liverpool" confection by name, to sit alongside Bakewell, Eccles, Chelsea, etc. Based on dark muscovado & lemon in pastry, it dates from 1897a handwritten family cookbook from Evershot in

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   Acquire two of those "four-yorkshire-pud" baking trays and line them with your best pastry (or somebody else's even better pastry)
   
   Melt the butter & sugar, then let it cool but not solidify.
   Cut lemon in pieces small enough to remove pips. Use a blender to mash it fairly fine. (10 seconds should be about right)
   Put everything into a mixer, with an egg, and beat until fairly smooth, (a bit of "texture" does no harm),
   and LADLE the mixture into the pastry trays;
   about three tbsp per tart should be enough.
   Do not use more than this or the filling will only overflow during baking.
   Bake at Gas 5, until just before the pastry starts to brown, or the filling to crisp.
   This will mean about 22 MINUTES on Gas 5 in the middle shelf.
   (The second tray, on a lower oven shelf, will then need another ten minutes on the top shelf.) NB; on removal from the oven there will be an (attractive) "butter-bloom" on the surface, but this will fade overnight to a uniform dark brown.
   
   TOPPING; The original said "Cross bar over" i.e. twist strips of pastry across the top in both directions, and this "lattice"would be an ideal simple version for home baking.
   For more detail and ideas please visit http://www.gerryjones.talktalk.net/judytart.html