1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
125 g (4 1/2 oz) butter
2 tbsp lemon juice
284 ml carton soured cream
450 g blackberries
4 tbsp bramble jelly
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
125 g (4 1/2 oz) butter
2 tbsp lemon juice
284 ml carton soured cream
450 g blackberries
4 tbsp bramble jelly
method
1. Sift the flour into a bowl and stir in the sugar. Rub in the butter and stir in 15 ml spoon of the lemon juice to bind.
2. Preheat the oven to 200°C (400°F) gas mark 6.
3. Line a 23 cm fluted flan tin with the pastry and chill for 30 minutes.
4. Remove from the fridge and bake the pastry case blind for 20 minutes, until golden.
5. Spoon the soured cream into the pastry case and return to the oven for 5 minutes.
6. Arrange the blackberries on top. Melt the bramble jelly and remaining lemon juice and brush this over the fruit.
2. Preheat the oven to 200°C (400°F) gas mark 6.
3. Line a 23 cm fluted flan tin with the pastry and chill for 30 minutes.
4. Remove from the fridge and bake the pastry case blind for 20 minutes, until golden.
5. Spoon the soured cream into the pastry case and return to the oven for 5 minutes.
6. Arrange the blackberries on top. Melt the bramble jelly and remaining lemon juice and brush this over the fruit.
serving amount
serves: 6
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