Name: Blackberry Cottage tart
Yield: Serves 6-8
Cuisine: United Kingdom
Ingredients: 4 tablespoons blackberry or blackcurrant jelly; 300 ml soured cream; 500 g large blackberries; 175 g strong white bread flour; 1 tablespoon lemon juice; finely grated rind and juice of 1 lemon; 100 g butter; 50 g golden caster sugar

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Orchards in the Oasis

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.

Ingredients

For the lemon pastry

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

Method

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