Blackberry Cottage tart

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

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.


For the lemon pastry

  • 175 g strong white bread flour
  • 50 g golden caster sugar
  • 100


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