Creamy Blackberry Tart
Ingredients
- 6 1/2 oz plain flour All purpose
- 2 oz caster sugar superfine granulated
- 4 1/2 oz butter
- 2 tbsp lemon juice
- 8 3/4 oz carton soured cream
- 1 lb blackberries
- 4 tbsp bramble jelly
Instructions
- 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.
- Preheat the oven to 200°C (400°F) gas mark 6.
- Line a 23 cm fluted flan tin with the pastry and chill for 30 minutes.
- Remove from the fridge and bake the pastry case blind 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 this over the fruit.
Calories: 451 kcal
Carbohydrates: 51 g
Protein: 5 g
Fat: 26g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 67 mg
Sodium: 191 mg
Potassium: 234 mg
Fiber: 5 g
Sugar: 21 g
Vitamin A: 951 IU
Vitamin C: 19 mg
Calcium: 80 mg
Iron: 2 mg