Creamy Blackberry Tart

6 servings

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Creamy Blackberry Tart Ingredients

175 g Plain flour; (6oz)	1 284 millilit soured cream;
50 g Caster sugar; (2oz)	2 225 g; (8oz) punnets
125 g Butter; (4oz)	; blackberries
2 tb Lemon juice	4 tb Bramble jelly

Instructions for Creamy Blackberry Tart

Sift the flour into a bowl and stir in the sugar. Rub in the butter and stir in 1 tablespoon of the lemon juice to bind. Line a 23cm (9inch) fluted flan ring with the pastry and chill for 30 minutes. Bake the pastry case blind in a preheated oven 200 ?C, 400 ?F, Gas Mark 6 for 20 minutes, until golden. Spoon the soured cream into the pastry case and return to the oven for 5 minutes. Arrange the blackberries on top. Melt the bramble jelly and remaining lemon juice and brush over the fruit. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized