I was inspired to make this tart because the blackberries from the few surviving brambles in our orchard turned out to be so large and juicy.
To make the pastry, sift the flour and sugar into a bowl and make a well in the middle. Gently melt the butter in a saucepan over a low heat with the grated lemon rind and juice, then pour into the flour mixture and mix thoroughly with a wooden spoon until you have a smooth dough.
Using your hands, press the warm dough over the bottom and up the sides of a
No longer than 2 hours before eating, arrange the blackberries on the tart. Warm the jelly with the lemon juice in a pan over a low heat, stirring until smooth, then slowly spoon it over the berries. Leave until the jelly is cold.
To unmould, carefully push up the base to release the tart from the side of the tin. Now, using a thin metal spatula, ease the tart off the base onto a large serving plate; if you find this difficult, just keep it on the base. Leave in a cool place, but not the fridge, until ready to eat.
© 2010 Josceline Dimbleby. All rights reserved.