Creamy Blackberry Tart

Ingredients & Directions


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

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.


Yields
6 servings

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