Creamy Blackberry Tart

Creamy Blackberry Tart

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Servings: 6
Calories: 451


  • 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


  • 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
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