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 in Crosby and Dafna's Cheesecake Factory in south Liverpool. The original recipe called for "½lb moist sugar, 2oz butter, 1 egg, 1 lemon, pastry".