Liverpool Tart recipe | MyDish Hints & Tips Method 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 as sold by Dafna's; biscuit crumb powder round a Liver Bird shape from Alan Roberts (Engravers) Liverpool. 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 & line two 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 & 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 Five, 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? ( from ) Coat with biscuit crumb over a template shape then remove the shape. Satterthwaites small tart, HOW CAN I DECORATE THEM ? when I make my own Liverpool Tarts? The original recipe said "cross bar over", which most people agree means "lattice" strips of pastry laid both ways across the surface. You too can have Liver Bird of Lambanana decor versions, by using templates, as used by Dafna's and Chocolary O'Claire, obtainable by special order from Alan Roberts (engravers) 39a Knight St Liverpool 1 Just put the template in place, sprinkle biscuit powder all over, then remove the template. Stars, hearts, and other cutters can be obtained from specialist cake-design shops such as Centre Attraction in Old Swan. This is all in keeping with the general idea that the basic tart is now fixed, but that anyone can make their own version of the decor and finish. the original recipe says "cross bar over" and most people think this is what is meant.

The TASTE is "Muscovado sugar and Lemon!" HERE IS THE RECIPE in full detail. After a few attempts, I believe the recipe today should now read more like this, for today's cooks, with today's machinery. Liverpool "Judy" Tart, 2007 PASTRY; (your best pastry) 8 oz flour. 4 oz fat/marge/butter. 1 tsp icing sugar. Pinch of salt. 4 tbsp cold water. Make the pastry, and after leaving it in the fridge, (so it won't shrink later) grease two four-yorkshire-pudding baking trays, to make eight individual tarts, Cut eight disks from this amount of pastry with a 110mm pastry cutter FILLING; 8 oz. Dark Muscovado sugar 2oz butter or marge, 1 egg, and one whole unwaxed lemon. 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 would be an ideal simple version for home baking. definitely something white. Dust with icing sugar? Blobs of whipped Cream? Liver Bird shape on top? Liver Bird cutters may be bought as one-off special orders from KITBOX in Bristol.

If you try this, then I suggest you use sugarpaste. Using fondant icing is not a good idea; the tart is sweet enough, and the extra sweetness of the icing can spoil the special taste of muscovado and lemon, and make people think instead of "mince pies" Here is the original hand-written version from 1897. 8 oz. moist (?)sugar. 2oz butter. 1 egg. 1 lemon. pastry "Put the butter and sugar into a moderate oven to melt. When melted, let it cool. Boil your lemon whole very slowly (or it will break) until quite soft. Mince it whole as it is, saving the juice as much as possible and taking out the pips. Mince very fine. Beat the egg well. Mix all well together. Line a flat open tart dish with good paste [ie pastry] and pour in the mixture to one uniform thickness (about � an inch). Cross bar over and bake. Serve hot or cold." "Cross bar over" probably means laying twisted strips of pastry across the surface, in both directions, like your Gran used to.

I did try "Liverpool tart" in Google, but this only produced many thousands of references to a certain type of young lady. In stark contrast, searching for "Liverpool tart recipe " produced only this one single hit, out of the millions of pages. WHen you try this recipe, please let me know how you get on, or what problems you found. Do remember that the AIM is not just to produce a nice recipe, but something which can become a "standard" and a "local delicacy", as popular locally as Bakewell Tarts or Chelsea Buns or Eccles Cakes. Something which can be made at home, and which will SELL in cake shops and tea-rooms. Back to the Top of the page. LIVER BIRD CUTTERS Having the Liver Bird on the tart is a real bonus, and is a real attraction.When making these tarts at home, it is still possible to make a recognisable Liver Bird by using a couple of pairs of pliers to re-shape an "egg-ring." Alternatively, a Liver Bird can be drawn free-hand with food-colour Pens on rice paper - or indeed you could do something with the "potato-cut" printing we did at school onto rice paper or sugarpaste.

I suggest you avoid actual icing as this adds too much extra sweetness. If you are in business and want to make professional looking Liver Bird shapes, then these will be made to order by Dyck Willis of Bristol, Dyck Willis of Bristol, trading as"KIT BOX," The birds will need to be prised out using a cocktail stick, and it helps if you dip the cutter into icing sugar or cornflour first. This takes too much time for a mass-production version. The alternative as used by Dafna's is to buy a Liver Bird flat shape made (Alan Roberts, Engravers, Liverpool) to hold over the tart while you sprinkle on some biscuit crumb/powder. Back to the Top of the page. Click to go BACK to my Home Page. Click here to email me. 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.. PROGRESS AND COMMENTARY; Feb 2009; Three professional bakers, Dafna's of Wavtertree, Sattertrhwaites of Crosby and Barbara of Neston, have now developed a product that will Sell. I am now convinced that the "moist sugar" &lemon" taste is very distinctive and unique, and has to be at the heart of the Liverpool Tart. To this end I have bought some Liver Bird pastry-cutters, and made the birds with sugarpaste or flowerpaste.. I did try covering most of the dark filling with icing, and adding colour to the Liver Bird. But this extra sugar weakened the lemon tang, but has made the overall taste closer to "mince pies" and so it lost the very distinctive taste of the dark tarts. Rice paper has been tried but does not seem promising. PASTRY; the original recipe just says "Line with good paste".

I use a very standard pastry, but using Self-Raising Flour, and a spoon of icing sugar too. This can be rolled very thin, as it does thicken well, and goes well with the filling. However, a thick pastry crumbles with the filling in the mouth in a pleasant way. Some tasters tell me that they always use Plain Flour for pastry, and the professionals have their own secret recipes. SUGAR; Dark Muscovado Sugar has proved to be a good translation of "moist" sugar. This made a lovely brown background, crying out for "something white" to go on top. It is a lovely taste, with the lemon coming through most unexpectedly. This very dark sugar, however, tends to impart a rather "treacle tart" taste and appearance to the mix, which may be either ideal or just distracting. Some element of icing sugar certainly tones down the lemon tang, but in the view of some testers, it changes the overall taste to that of "mince pies" , so that won't do.

Light Brown Sugar was tried, and it proved to be half-way in colour between white and muscovado, still rather red than brown, but closer than white sugar to the "renowned local delicacy" we are aiming for, and I do not plan to try it again. Perhaps somebody else will? I am inclined to discount Demerara sugar, because - although the colour may be similar - I fear it may produce a slightly gritty feel on the tongue. On the other hand, Liverpool is a "gritty real-life" city, and "Togo" is an old Liverpool name for raw sugar. However, Satterthwaites made their own judgement that their customers would prefer a filling based on demerara plus cake-crumb, which is much less sweet, and would appeal to another sector of the public. I did start with white granulated sugar but this did not "melt." The tarts had the "lemon surprise" taste, but looked like very ordinary "marmalade" tarts. No further action planned. CARAMELISING? one suggestion is that a Cook's Blow-torch be used to caramelise the sugary surface.

Must try it, even though it is unlikely to be taken up in any mass-production process. LEMON; I am convinced this is essential, with its flavour coming as a surprise through the "toffee" of the dark sugar. In the first batches, I used a good big lemon each time, which gave a flavour too strong for some tastes, and also will have cost implications. SO I am now trying rather smaller lemons, as sold in packs of four, and settling on "unwaxed" lemons as I have been told this can help to avoid bitterness. Alternatives such as artificial lemon juice would not provide the "bulk", leaving just sugar and butter, while the semi-crunchy attractive texture on the tongue would be missing. TOPPING; the dark muscovado filling clearly calls out for something white; icing or cream. A light dusting with icing sugar is cheap and very attractive. Rosettes of whipped cream would look marvellous, while anything with cream might help control the sweetness.

NOT meringue; I tried little meringue swirls, which looked lovely, but the meringue and the lemon cancelled each other out, leaving a taste of "nothing." SHAPES AND IMAGES For Batch 5 (Feb 07) I tried making a cutter (from an "egg-ring") of a Liver Bird , and the results were immediately recognised by test groups, and looked spectacular. On the other hand, another local bakery chain felt the dark appearance by itself would not "Sell", and are trying a Liver Bird on top, made of coloured sugarpaste. This looks good - see Batch 9 - but fondant icing would ruined the muscovado-lemon taste. There are other ways of using liver bird shapes, and white images of the Liver Bird above the Mersey Waves. SIZES; three possible sizes spring to mind. Individual; a four-inch single tart, for serving in restaurants and tea-shops. Multipack ;a three-inch small tart, as sold in packs of three of more. Except that these would be too small to be satifsfying. I did try a few in most batches, to use up excess pastry and filler.

Also these would call for a very small Liver Bird Cutter, from which it is very fiddly to remove the Bird. FAMILY SIZE TART? Barbara of Neston is (Feb 09) the only major supplier who makes family size tarts, approx 6.5 inches but could make it bigger if required. She reports that they are a great success, expecially when sliced warm with cream). The metal star cutters are standard and can be purchased at good catering shops, I got mine in Heswall, but Kytch n Sync sell them as do many other shops eg. Lakeland. TRYING IT AT HOME? I tried an eight-inch tart,cut into six or eight wedges.(4 Feb 07) It didn't really work 1. The pastry mix as given will line two 9-inch tart-tins, but the filling mix will only fill ONE of them! 2. The baking took over twice as long, and even then the filling stayed runny for a long time. No doubt a proper cook can sort this.

========================================================= Fresh Fruit Tart Recipe : Paula Deen : Food Network Cantaloupe 4.8 221 Way too sweet and filling not thick enough.<br /> Anonymous 2016-12-11T02:31:07Z item not reviewed by moderator and published If you want to knock this recipe out of the park and really impress your guests, here are some tips. For the crust, use 1/2 cup of crushed pecans, 1 cup flour, 1/2 cup powdered sugar, 1 1/2 sticks of butter and a pinch of salt. Add a little lime zest and a teaspoon of apricot preserves to the fillingolf ingredients. Add a teaspon of the apricot preserves to the glaze. The tart is beautiful either way....just a little plain tasting without the suggestions above. You won't be disappointed!! Donna K. 2016-08-06T21:43:19Z item not reviewed by moderator and published I normally don't write reviews for recipes but this one changed my mind. It is a keeper. Since summer and fresh berries are synonymous I decided to make a tart.

This recipe was highly rated during my search. I used blueberries, blackberries, strawberries and raspberries. Instead of using Paula's glaze, I used apricot glaze. It was soooo delicious. I had no problem with my crust since I used cold butter and refridgerated my crust for 10-15 minutes prior to baking. I baked it using convection at 325 degrees until it turned a light golden brown. My hubby had his reservations about a fruit tart but he just ate his 2nd serving! He said this was wonderful! Liza B. 2016-08-01T03:23:07Z item not reviewed by moderator and published Absolute go-to summer dessert! This fruit tart is not only beautiful but simply delicious. It always gets rave reviews at any party. For the glaze I usually substitute the juice of 3 limes and 1/4 cup of water. And if I'm in a pinch for time I use mostly full berries instead of slicing. THANK You Paula!

jodi.obrien2 2016-07-19T13:22:12Z item not reviewed by moderator and published This was easy, pretty, and delicious. What more could you ask for. I didn't do the glaze or the whipped cream. Other changes: I added a couple tablespoons of half-and-half to the cream cheese mixture so it was more spreadable, I used cold butter in the crust and refrigerated it 15 minutes before baking, and only used strawberries and blueberries for 4th of July.<br /> kmilano 2016-07-05T15:10:44Z item not reviewed by moderator and published Based on the reviews, I refrigerated the crust for a couple of hours before baking, which helped keep the side up. For the second time, I used cold butter, cut into small pieces, for the crust and refrigerated it for 5 min or so. Since the crust was somewhat cold already, that was long enough to keep the side up during the baking.<br />I took the first one to a school I work at. My co-worker and students loved it. It disappeared fast.

I am making the second one for my friend's birthday. I am skipping the glaze, though.<br /> Hiromi Motojima 2016-07-01T16:58:15Z item not reviewed by moderator and published Amazing recipe. Looks like an elegant dessert bought at a bakery and tastes awesome. Served it to company and everyone loved it. I made the recipe as written. The locally grown berries I had were smaller, so I sliced them in half and placed the cut side down on the pastry cream. My granddaughter, who is 5, helped me place the strawberries that she picked and the blueberries on the tart (did not use kiwi or raspberries and didn't miss them)....it was a fun project for both of us and it looked very professional. This recipe is a keeper! vtoria2 2016-06-27T22:32:08Z item not reviewed by moderator and published Delicious and has a beautiful presentation! With the excess glaze I made whiskey drinks, which also turned out delicious. No waste here!

Anonymous 2016-01-12T05:00:46Z item not reviewed by moderator and published This recipe was good except for one minor issue. While baking the crust, I noticed the buttery consistency made it slide a little down the sides of the tart pan. Maybe chilling the crust before putting in the oven could prevent this. Any tips?? I used marscapone instead of cream cheese because that was all I had in the fridge and it turned out great! Anonymous 2015-09-15T17:15:25Z item not reviewed by moderator and published I love this recipe! Super light, sweet, and fruity. I would really like to make this for a friend to say thanks, but she has Celiac disease and can't have gluten, obviously. Before I start experimenting in the kitchen, has someone already had success converting this recipe into gluten free? johnsonpenny85 2015-07-12T23:16:10Z item not reviewed by moderator and published I have made this twice with no adjustments and both times it was amazing! It's so easy but looks so impressive.

Very light and refreshing for a dessert. The glaze pulls it all together well, just dont add too much or it will get soggy. And it doesnt even need the whipped cream. Chelsea D. 2014-05-12T03:14:07Z item not reviewed by moderator and published I made this tart for Easter Tea, it was so delicious, it looked beautiful, and so easy to make! Loved everything about it! Even my husband who doesn't care for fruit tarts loved it! I didn't change anything in the recipe and it was perfect! Next time I'll try mandarins instead of kiwi. Any ideas what to do with the extra lime juice? michelleacollins 2014-04-30T01:44:50Z item not reviewed by moderator and published This tart is delicious and looks so impressive! Yet, it is so simple to prepare!! It's the perfect "go to" recipe if you have a little lead time; but, are short on time prep time for a complicated dessert recipe. This recipe never fails to be a crowd pleaser!!

FYI, I add quite a lot of lemon zest to the cream cheese mixture and like to make more than the recipe calls for so I'm sure to fill up the shell. Nancy Z. 2014-03-12T00:03:09Z item not reviewed by moderator and published This recipe honestly just doesn't work. The 12" crust is way too huge for the small amount of filling. On top of that, the filling is so buttery that it just melts down the sides as you cook it, leaving a flat surface rather than a crust than can be filled. It tastes good, but it's a useless mess when you're done. Guest 2014-02-21T06:06:44Z item not reviewed by moderator and published Every time I make this, guests think I bought it at the bakery! Always a HUGE hit. I add more fruit and pile it high in the center with blueberries and raspberries. It's especially good the next day. One of my favorite Paula recipes of all time.

FoodieFancier 2013-08-23T11:20:01Z item not reviewed by moderator and published This tart is beautiful, delicious and a refreshing finish to any meal. I made it without modification to the recipe....perfect as is. Thank you, Paula, for another great recipe! lamorehp 2013-08-09T19:45:12Z item not reviewed by moderator and published I made this right now and it is delicious! It is super easy to make. At first I was apprehensive about using cream cheese for the filling because I'm not to crazy about cream cheese. But once it's in the tart, you can't even tell. Trust me, if I can make this, anyone can. Guest 2013-07-08T20:12:24Z item not reviewed by moderator and published Pretty to look at, delicious to eat. Made it the night before and kept in fridge until a few minutes before serving. It was so good Cindy P.

2013-07-01T00:06:10Z item not reviewed by moderator and published This is so easy and always gets rave reviews! I agree, the glaze recipe makes entirely too much for the tart. I may try to halve it and not buy the limeade concentrate and just use lime juice. Always great for a picnic! Valerie H. 2013-06-30T16:54:52Z item not reviewed by moderator and published Delicious and impresses my guests! I have made this twice and it has been completely gobbled up both times. People rave about it. I have not made the glaze, but just warmed apricot preserves and water as a quick glaze. The crust and filling are divine. Will continue to make again and again! Stephanie M. 2013-06-06T21:38:00Z item not reviewed by moderator and published This is delicious! Have made this several times and I can never make enough. The glaze needs a light touch and I use a pointed tip plastic squeeze bottle to apply. You will have leftover glaze. Beautiful as well.

Roxycosan 2013-03-29T21:02:06Z item not reviewed by moderator and published While this was a great desert, the cream cheese filling was a bit sweet and heavy for my taste. I made it the second time substituting a thick lemon pudding and it was perfect for me and my family. This will definitely be a favorite desert for family and friends. Guest 2013-01-25T03:45:08Z item not reviewed by moderator and published Yes this is a great recipe, Sometimes I do a pastry cream to put on the crust instead of her cream cheese ,but the crust is unbelievably easy. Everyone says it is the best tart they have ever tasted rjpphn_ 2012-12-19T21:09:03Z item not reviewed by moderator and published awsome!!! we had a pumpkin carving. i made this for are snack everyone loved it. again i was famous! lol!! pistol s.

2012-10-29T14:17:00Z item not reviewed by moderator and published Easy to make and great for the summer when there is an abundance of fresh fruit. I would half the glaze recipe since not all is used anyway. Looks impressive as well! betty1336 2012-08-29T12:17:29Z item not reviewed by moderator and published This was amazing. My son loves fruit tarts but does not like cheese cake. So I replaced the cream cheese with Mascarpone cheese. It made it much lighter in taste. The glaze gives it just the right amount of tartness. This was fantastic and will make it again and again. Katherine446 2012-08-26T14:51:47Z item not reviewed by moderator and published This was SO good and easy to make. My husband, who usually just likes chocolate desserts LOVED it! Oh, and so beautiful, too. This would be an excellent dessert to take to an event or a pot luck. Mmmmmmm. Deb R.

2012-07-30T06:32:15Z item not reviewed by moderator and published The crust can be made more healthy without the butter. The sugars need to be replaced with agave syrup to avoid spiking blood sugar levels where possible. The total taste of this otherwise delicious and healthy dish can be enhanced with greater over-all longterm health rewards by altering the ingredients and thus maximizing your taste and health benefits. healingchef 2012-07-27T14:13:12Z item not reviewed by moderator and published YUMMY: made it twice in one week! Was my very first tart ever, both making and also eating. Super easy to make. My 3yr old have helping too. Everyone LOVED it! Guest 2012-07-26T16:46:32Z item not reviewed by moderator and published This was delicious, perfect sweetness and balance. I had trouble getting the crust pressed all the way around my 12" pan and ended up making another half batch of dough.

It helped me fill it in, but the crust puffed up to where it was quite thick, even with the use of pie weights (not that anyone complained!. I upped the bake time 2 minutes, and pulled it out just when the edges started to brown. It looked undercooked, but wasn't-might be why some others had trouble. It tasted like something between a shortbread and a sugar cookie. The thin cream cheese layer was yummy, and unlike a traditional fruit tart filling, doesn't make the crust soggy over time. But it tasted better the next day, after the vanilla had some time to mellow out. The glaze was super tart, so I only used a thin layer, and then we ended up not tasting it, which was actually fine with me. Next time I will save the expense and skip it altogether. The sweet, juicy fresh fruit was the star, and that's how it should be! luckylei 2012-07-25T04:03:54Z item not reviewed by moderator and published I This tart is a real crowd pleaser. I've made this twice and both times not a single crumb was left, everyone LOVED it.

The crust is super easy and tastes like a shortbread cookie. It always turns out beautiful and looks like it took hours to create. The definition of a Paula Deen recipe: simple yet incredible! Guest 2012-07-24T22:04:56Z item not reviewed by moderator and published Great recipe. Really not difficult at all. The results are quite impressive if you are seeking oohs and aahs from your guests. boatdetective 2012-07-22T14:14:24Z item not reviewed by moderator and published its good Guest 2012-07-22T10:16:37Z item not reviewed by moderator and published This fruit tart was easy to make, beautiful, and absolutely delicious! Paula's reputation, ease of construction and the rave reviews gave me the courage to make this for first time AND for a dinner party of people I didn't know. Everyone raved about, thought I bought it, then asked for the recipe. Thank you Paula and the Food Network!

Guest 2012-07-08T18:50:17Z item not reviewed by moderator and published AWESOME RECIPE!!!! used warm honey for the glaze and it was the best summer desert by far. Everyone loves this dessert. bakervw 2012-07-05T12:58:26Z item not reviewed by moderator and published Great recipe! I added 1/3rd cup of toasted and finely chopped almonds,pecans and coconut to the crust, really added another great dimension. Love the glaze!! kiwi95 2012-06-26T13:28:11Z item not reviewed by moderator and published I love this recipe. My kids have a blast making it and it disappears in seconds. Sojourner O. 2012-06-16T21:19:22Z item not reviewed by moderator and published Pretty awesome recipe! My only complaint is that I bought blueberries and only used 8 of them...not a big fan of blueberries- so I'll leave them out next time.

I could not find an 11" or 12" tart pan, so had to settle on a 9.85" from Target. Modified the crust measurements and they worked perfectly...if anyone has a small pan try 1 1/4c flour, 1/2c butter, 1/3c sugar for the crust. I will be making this over and over! kfritzen 2012-05-29T09:21:03Z item not reviewed by moderator and published Wonderful recipe and so much fun to make. I loved the idea of filling in the open spots with the blueberries. This is one of my most favorite treats to pick up at coffee shops but many are made with a lemon custard that overpowers the fruit. The cream cheese base on this recipe is perfect, can't wait to make this again. Angela K. 2012-05-24T14:58:59Z item not reviewed by moderator and published This tart is so awesome! I made for my French class and they really loved it!

Ajam1995 2012-05-17T13:18:53Z item not reviewed by moderator and published I made at the last minute for a teacher breakfast and everyone raved! I substituted blueberry yogurt however for the topping because it sounded good! shoedog 2012-05-02T16:49:34Z item not reviewed by moderator and published My family and I love this tart. Very easy to make, beautiful presentation and delicious. I've shared this recipe with family and friends! Debra C. 2012-04-07T08:44:12Z item not reviewed by moderator and published This recipe is a very easy fruit tart and very pretty presentation. The only problem I had with this fruit tart was that it was incredibly sweet. The next time I try this I am going to cut down the sugar a lot!!! chocoholic98 2012-04-06T10:07:14Z item not reviewed by moderator and published Very good. Pretty presentation!

drap1782 2012-03-24T08:34:55Z item not reviewed by moderator and published I don't know what I did wrong but this did not turn out at all, way too much butter? joanne obrien 2012-03-19T16:36:45Z item not reviewed by moderator and published This the second weekend of making this. We had company over last weekend and they raved over it! Is was gone by the end of the night. That's why I'm making it again today because I know it will get the same reaction, it's not only beautiful but easy to make and delicious. I highly recommend this recipe! Sariah W. 2012-03-17T13:29:35Z item not reviewed by moderator and published this recipe is so easy and delicious. even someone who cant cook cant go wrong with this. everything in it is delicious from the glaze to the crust to the filling. when i first tasted the tart it was like a burst of delicious flavors. i will be making lots of these.

i only used stawberiies in mines because thats what i like. Guest 2012-02-21T19:59:41Z item not reviewed by moderator and published FOR THOSE WHO ARE AFRAID TO COOK AND THINK THEY CANT, I TELL YOU THIS: THIS TART IS SO EASY TO MAKE, LOOKS LIKE IT CAME FROM THE FOUR SEASONS HOTEL AND IT IS SCRUMPTIOUS TO BOOT!. AS DESERTS GO, THIS ONE IS NOT GREASY , NOT HEAVY AND HEALTHY AND DIVINE! THANK YOU PAULA! JAZZYSUEZEE 2011-11-24T12:18:40Z item not reviewed by moderator and published I made this for the 1st time on the 4th of July and it was a HIT!! It is so easy and tastes amazing...getting its debut at the Thanksgiving table this year : I cheat and use store bought dough though. nina.velasquez 2011-11-23T15:19:01Z item not reviewed by moderator and published Delicious, everyone loved it!!!

I loved it because it was not too sweet. The Limeade glaze surprised me, it enhanced the taste of the fruits! mrios000 2011-11-12T17:57:13Z item not reviewed by moderator and published I made this recipe for two different parties and the taste is amazing. I was slightly concerned about using limeade in a glaze but it was fantastic. The tart looked as if I had purchased it at an Italian bakery. I displayed it on an antique milkglass cake stand. Love me some Paula! bigbuttcontessa 2011-10-26T08:44:08Z item not reviewed by moderator and published I can't tell you how many times I have made this tart and received so many ooooooo's and ahhhhhhh's. No one can believe I made it myself as it is not only delish, but also gorgeous! It's always the talk of the dessert table. Thanks Paula...you outdid youself on this one! Hugs from my kitchen to yours!

LindaFL 2011-10-12T21:21:41Z item not reviewed by moderator and published So delicious and makes a beautiful presentation. I brought to a dinner party and was so proud of how professional it looks. Very easy to make. Don't leave anything out! You won't regret it. Wish I knew how to reduce the recipe for a 9 inch crust for a smaller crowd. This is a prizewinner! Thanks, Paula for making me look like a pro. pkk1 2011-09-10T19:35:47Z item not reviewed by moderator and published Absolutely loved this tart.. So delicious. I was a little worried about making the glaze to go on top of it since I read the reviews for it were not so great. However, I really think the glaze is what pulled the entire tart together. I will mention that I had difficulty stretching the tart dough all the way out and I used an 11 inch tart pan instead of a 12 inch pan (which is what is suggested and I also thought the cream cheese mixture wasn't enough for the dish...

but overall an amazing dessert and it didn't last through the night : acinnash 2011-09-06T00:54:29Z item not reviewed by moderator and published AWESOME!!!!!!!! I can't stop eating it!!!! pam j. 2011-08-23T17:02:55Z item not reviewed by moderator and published OMGoodness, it just doesn't get much better than this! Thank you Paula!! Edy M. 2011-08-21T02:16:34Z item not reviewed by moderator and published This was a super delicious tart and fairly simple recipe. My husband is a very picky dessert eater, but he loved this! Not being good at crusts, I purchased a frozen one which worked just fine. Guest 2011-08-17T20:18:36Z item not reviewed by moderator and published I read the reviews before I made this. Instead of 2 sticks of butter for the crust, I used 1 1/2 sticks. Also the Lime juice for the glaze I substituted with water.

I couldn't find a 12in pan, so I bought one from Target 9.8in for $11, which was a good deal. I had to bake crust for 18 mins instead of 14-15 mins. Over all, making this for my mom's birthday was absolutely easy, fun, and delicious~!! This recipe is good for 8 mini fruit tarts, which was also fun to make! iEatBeef 2011-08-04T21:39:46Z item not reviewed by moderator and published SO GOOD!! Guest 2011-07-20T23:15:18Z item not reviewed by moderator and published EASY AND SOOOOO GOOD! I just made it for my moms birthday; it's a beautiful summer dessert! Guest 2011-07-16T12:25:47Z item not reviewed by moderator and published Delicious! Guest 2011-07-08T21:16:56Z item not reviewed by moderator and published Fresh, easy, and beautiful presentation. All the right ingredients for a winner!

Served it at our book club luncheon and was the only time there was a pause in the conversation...the only words spoken were "ooh, ahhh, yum." mimasita 2011-07-07T19:26:55Z item not reviewed by moderator and published This is a very refreshing dessert. I would definitely make it again. The crust was a bit hard though, maybe I'd use another recipe next time, but overall the tart is wonderful! swluv2009 2011-07-01T12:54:10Z item not reviewed by moderator and published Great recipe. Made it for a gathering today and everyone loved it. Thanks, Paula! deb6161 2011-06-29T02:28:31Z item not reviewed by moderator and published Thanks Paula! I used this for mother's day for my mom, grandma, and great grandma! Thanks it means alot to see them smile! Thanks again!

Guest 2011-05-08T21:22:03Z item not reviewed by moderator and published EXCELLENT!!!!!!!!!! so easy to make and delicious. I cheated a little and purchased a tart shell from a bakery and also added a little triple sec to the glaze. What a fantastic dessert. Tia B. 2011-04-24T06:20:24Z item not reviewed by moderator and published Marvelous... My family Really Enjoyed It thx paula ItalianChef67 2011-03-26T09:42:01Z item not reviewed by moderator and published LOVE,LOVE,LOVE........PAULA DEEN ,YOU HAVE DONE IT AGAIN!!!!!!!!! EASY AND DELICIOUS ,PAULA YOU TRUELY ARE A COUNTRY ROCK STAR . saideysmom 2011-03-23T21:34:09Z item not reviewed by moderator and published The crust couldn't be any easier and is truly excellent. I will be using it for other pies/tarts.

However, this recipe makes it come out too thick for a 12" pan. Eat some by itself so your crust is a little thinner :) I recommend regular cream cheese for the filling as opposed to the Soft kind. Softened didn't hold up too well. The glaze is overpowering - the whole thing just tastes like lime. All said and done, a good starting point, but needs a little tweaking to make it really great. JacePriester 2011-03-21T03:53:20Z item not reviewed by moderator and published Love, love, LOVE this recipe! Very easy to make, tastes wonderful-just like summertime on a plate! Made this for a girls' nite in last month and was a big hit! My tart pan was a little smaller than what the recipe called for so I had enough dough/filling/etc. to make individual tarts for Husband and my 2 sons. I froze the leftover glaze to reuse the next time I make this. Great recipe! :) Guest 2011-02-11T07:44:43Z item not reviewed by moderator and published This was SO yummy!

The crust was delicious....so good that I could eat it by itself:-) I will be using the crust on other pies!! I absolutely loved the glaze. It was a great contrast to the tart. The next time I bake, I think I'll use 1 stick of butter instead of 1 1/2 sticks. chefnikjones08 2011-02-07T14:43:57Z item not reviewed by moderator and published This is super duper yummy! The crust is so flaky and nice and the filling is great. I didn't use the glaze from this recipe, but I don't doubt that its amazing! I will absolutely use this recipe again and I even have requests from my family to use this crust on most of my other pies. ivysmom09 2011-01-19T16:20:51Z item not reviewed by moderator and published YUM! This was my first fruit tart and it came out beautifully. I spread the crust out in an oval shape inside a 13x9 pan lined with crisscrossed foil for lifting out later.

Baked for 12 minutes and lifted it out to let cool. I also only used 1 stick of butter instead of 1.5, and the crust was still flaky, buttery and good. Thanks Paula!! I'll definitely do this one again! samantha d. 2010-12-08T00:42:40Z item not reviewed by moderator and published Simple and delicious! There's never a crumb leftover when I make this dessert for a dinner party. The tart of the lime glaze works wonderfully with the cream cheese layer. I could probably eat the entire tart myself! Photos on my blog: sweetcarolinescooking 2010-10-30T16:33:05Z item not reviewed by moderator and published When I first saw this recipe, I was in love with it. I made it 7 times during this year. This recipe is very easy to make and can be expensive depending on the season. I would recommend making this during the summer since strawberries and blueberries are on sale. The filling is the best, but i added less sugar then it suggested.

Also the glaze is must for the recipe, since it makes the fruit tart beautiful and gives it a tangy taste. Remember not to choose a unripe kiwi since it may mess up the dish from it's sourness. Overall, the tart's butter and sugar had a great taste and texture, while the fruit and filling created a fruity creamy balance taste with a hint of a tangy from the glaze. Jimmy V. 2010-10-05T21:05:58Z item not reviewed by moderator and published I was inspired to make my own fruit tart after visiting a French patisserie and having a few of theirs. I searched the internet for a good recipe and thought this one sounded the best. Most other tart recipes I came across were yolk laden in the crust and pastry cream and that didn't appeal to me - even though I think that's how the French make theirs. This recipe is easy to make, light (not heavy with eggs) and refreshing. You MUST use REAL BUTTER for the crust - it makes the whole tart and make sure you eat/serve it COLD - it makes a world of difference. I would highly recommend this recipe. Alexis J.

2010-09-06T22:17:52Z item not reviewed by moderator and published Made these for work and have already given the recipe to three people. Had to let them back a few more minutes than stated. May cut back on the sugar a little next time. Worth the time! Loved them! pam o. 2010-07-28T22:27:18Z item not reviewed by moderator and published This was so easy and my family was impressed at the beauty! Easily made in individual pastry crusts as well. Kate S. 2010-06-30T23:05:58Z item not reviewed by moderator and published This is my first time making a fruit tart, and it come out delicious!!! I just started cooking, and I don't know much about culinary arts. This recipe is very simple to make. I was surprised it came out so good, and pretty! Its a great treat for the hot summery days. I would suggest leaving it in the fridge for a couple hours or a day. The tart is amazing when its chilled. enjoy ! lana c.

2010-06-30T10:35:34Z item not reviewed by moderator and published OMG! LOVE IT! Friday night pool party and everyone loved it. Thanks Paula mputnik123456 2010-06-26T14:03:42Z item not reviewed by moderator and published IT WAS DELICIOUS! I WILL BE SURE TO MAKE IT AGAIN. REGINA T. 2010-06-17T14:17:10Z item not reviewed by moderator and published One of my very good friends passed this recipe along. She made this tart last summer everytime we had parties. She finally gave me the recipe, she knows I love baking so much, what a fun thing to do, so I've been making the fruit tart five times already! My husband loves it. I've been working in my organization for two years now, so I decided that I want to celebrate my two years years anniversary with food. I brought a fruit tart to work and all my colleagues loved it! Thank you Paula Deen! Fany H.

2010-06-10T08:40:51Z item not reviewed by moderator and published Decided to try this tart as a dessert at my boyfriend's Mother's day party and it was a hit!! The pie crust gave me a tough time (over greased the pan it was in) but in the end came out great-very light, sweet, and flaky. I love the cream cheese filling and have started to use just that recipe as a fruit dip for snacks and dessert! The glaze wasn't overly sweet, but I used it very sparingly and mostly on the edge of the crust. The tart comes out looking like you bought it from the store. I owe an impressive Mother's Day dessert to Paula! Jessica B. 2010-06-09T19:13:41Z item not reviewed by moderator and published This was my very first tart. it was sooo easy to make and even better to eat! Evey one loved it! But be carefull be prepaired to make it dozens of times because once your friends and family have tried it they will want it every time!!!!! ashley g.

2010-05-20T14:00:03Z item not reviewed by moderator and published I made this tart a few years ago and it has become a family favorite and the #1 requested dessert for get togethers. It's easy to make, presentation is beautiful and best of all it is delicious. I have friends who are not dessert eaters but they love this tart and ask me to make it for them all the time. It's a win/win. Stacey C. 2010-05-07T09:58:06Z item not reviewed by moderator and published This was my first attempt at making a fruit tart and this receipe was not only very easy to follow but everything worked out perfectly and the taste was amazing! The only thing that I had to alter was the time the crust was in the oven. For some reason, the 10-12 minutes wasn't enough. I ended up baking the crust for about 16 minutes. Other than that, it was perfect! :) Frances B.

2010-05-03T15:38:48Z item not reviewed by moderator and published Made this for the first time for a get together and it was very impressive. I took the advice from another review and blotted the fruit before placing it onto the tart. It took me way longer than 14 minutes to make this, but well worth it. A couple of changes I made. I added a little more sugar to the glaze since it was too tart for me as is. Also since I made this the night before I added some chocolate chips the last couple of minutes while baking the crust. When the crust was done the chips would be melted and I spread it around the crust. The crust would then cool as well as the chocolate would harden. This helped to prevent the crust from getting soggy since I made this the night before. I used baking choc chips (not sweet), but next time I would recommend using regular semi sweet or milk choc chips instead. Lastly remove the tart from fridge at least 20-30 minutes before serving so the chocolate isn't so hard. Guests were super impressed and they said the chocolate made the tart! Used strawberries, canned peaches, and kiwi.

Fabiola M. 2010-05-02T14:21:35Z item not reviewed by moderator and published This tart was absolutely the best! It was my first attempt at making one.The presentation is very impressive. I do have a few hints based on other reviewers comments. Be sure to use a non-stick tart pan with a removable bottom. I used a 9.5 size and it worked great. It came right out looking beautiful. Also, it's a good idea to remove the tart from the pan before you glaze it. I used only a small amount of the glaze and it was wonderful. I did use water instead of the T. of lime juice called for. Another hint is to be sure your fruit is in season, and very sweet. Kiwi can be sour. Blot the fruit with a paper towel before placing it on your tart. This is such a nice make ahead dessert if you want something a little lighter, and oh soooo impressive. Enjoy! akaduds 2010-04-23T21:13:31Z item not reviewed by moderator and published This was by far the best fruit tart recipe in the world!!!!!

Everyone was just amazing at how wonderful it tasted and looked!! A must try recipe! I loved the filling so I doubled i... As always, Paul Deen does it again! Thank you!!!! Samira S. 2010-04-21T14:40:01Z item not reviewed by moderator and published Everything was perfect. Next time I'll skip the limeade in the glaze!! Yum O Laura J. 2010-04-16T18:58:25Z item not reviewed by moderator and published Luscious, luscious and luscious! It looked beautiful and tasted better. Because I like filling, I doubled the recipe and used three-fourths of it and saved the rest for a couple of individual tarts. My guests liked it so much and wanted to make it at home the next day, I gave them the left-over glaze! Try this if you want something yummy and colorful! Thank you Paula! CAjan2 2010-02-15T00:10:31Z item not reviewed by moderator and published This was the first fruit tart me and my mum every tried, it was absolutely amazing!!!

Deliciouss!!! my only problem was i didnt grease the dish, next time i'll definately do so, but that most definately didnt stop us from enjoyingg!!!! :) Aminah.S 2010-02-09T20:07:32Z item not reviewed by moderator and published This recipe is by far the best I have had. I must make this at least 2 times a week for my office. They are always wanting one and can never stop talking about how great it taste. Thanks Paula! Sherial T. 2010-01-20T14:11:50Z item not reviewed by moderator and published This is the first fruit tart recipe I've ever made and it was supurb. I was worried it might taste a little too cream-cheesy, but it was very mellow and tasty. I made mini tarts in a cupcake tin and glazed the fruit with honey like a few reviewers suggested and it was perfect! It even impressed my boyfriend who doesn't like fruit or cream cheese! Megan M.

2010-01-18T20:16:32Z item not reviewed by moderator and published I made this for Christmas and not only was it impressive, but it was very delicious, and I'm not proud of this, but four of us ate the whole thing!! I will definitely be making this again. FYI-I made this the day before Christmas and the fruit started to look a little old, so I wouldn't advise making this in advance more than 24 hours before consuming. Karen M. 2010-01-14T21:08:58Z item not reviewed by moderator and published Made this several times for family gatherings and it is always the first dessert that disappears from the table. It is light and refreshing! tnelms1614 2009-11-24T12:49:22Z item not reviewed by moderator and published This is the first time I attempted to make a fruit tart, and it was a hit! I made it for Easter, and everyone loved it....Not to mention that it looked like I bought it! I love hearing the reaction from people saying "You MADE this?

Wow!" This is a keeper...Thanks Paula! Cant wait to try some more of your goodies :) Adrienne N. 2009-10-17T16:42:31Z item not reviewed by moderator and published I had some guests over for dinner and made this fruit tart for them. I had never made this tart before but I sure was glad I made this one. I got lots of complimets for this dessert. I love using the limeade glaze it adds zing to the yummy fruits and cream cheese. If you haven't made this you gotta try it! Heather L. 2009-09-23T14:13:22Z item not reviewed by moderator and published This fruit tart is perfect for guests coming over but I make it as a special treat for my husband and I to have with our coffee. It is so easy and comes out looking beautiful. I enjoy this a million times more than getting pastries at a bakery.... and it tastes better too! The glaze gives it a great extra punch :) sarah D.

2009-09-18T10:10:56Z item not reviewed by moderator and published I made this Tart yesterday for our July Fourth Celebration and everyone lovedit. It looked so festive for the Holiday. Actually I had no problems with the crust or anything. But when grocery shopping I forgot the frozen lime concentrate! We had lots of limes on hand, as well as a simple syrup we had made for Mojitos, so we made our own glaze with fresh limes, the syrup and corn starch. It was so delightful. I think next time I will do the same for the wonderful fresh flavor. Janie M.

2009-07-05T12:25:46Z item not reviewed by moderator and published you'll need to double the almond flour crust recipe if using a 12 inch tart pan Jaclynathomas 2016-07-16T12:59:19Z item not reviewed by moderator and published The filling has no butter so it shouldn't be buttery, and also, you don't put the tart back in the oven after you place the filling and the fruit...you should watch the video or reread the instruction more clearly. Bundharic Taout 2014-03-11T08:50:54Z item not reviewed by moderator and published I usually make a double batch of filling and have a little bit leftover. Since there is no butter in the filling wonder if that is the challenge you are having. I like the idea of adding lemon zest to filling too. This has been a no fail recipe that everyone loves.

wtolsen 2014-09-14T19:13:05Z item not reviewed by moderator and published If you don't like whats in it don't make it to begin with. And just like its your choice to eat healthy, other people have the freedom to indulge in better and sugar. JustLCY 2014-05-22T20:51:47Z item not reviewed by moderator and published So, is the one star for your effort or the recipe? Seems like you admittedly did something wrong. Kind of an unfair rating, don't you think? Hulagun 2015-01-05T00:03:50Z item not reviewed by moderator and published On TV

Question: Which fruit is traditionally used in the recipe for Liverpool Tart?
Answer: Lemon