Blackberry Cottage tart


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 g butter
  • finely grated rind and juice of 1 lemon

For the filling

  • 300 ml soured cream
  • 500 g large blackberries
  • 4 tablespoons blackberry or blackcurrant jelly
  • 1 tablespoon lemon juice


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 24-25 cm loose-based flan tin to line it, pressing a rolling pin over the top to neaten the edge. Lightly prick the base of the pastry with a fork and chill in the fridge for at least 30 minutes.

Heat the oven to 200°C/Gas 6. Lay a piece of baking parchment in the pastry case, fill with dried beans or rice, and bake blind in the centre of the oven for 20-25 minutes until the edges are pale golden. Remove the paper and beans. Pour the soured cream into the pastry case and bake for 10 minutes. Place the tart tin on a wire rack and leave to cool completely.

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.