Recipe for Creamy Blackberry Tart 
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Yield:
6 servings
Ingredients:
Amount Ingredient
175 gm Plain flour, (6oz)
50 gm Caster sugar, (2oz)
125 gm Butter, (4oz)
2 tbl Lemon juice
1 x 284 millilit soured cream, (10 floz)
2 x 225 g, (8oz) punnets blackberries
Instructions:
Instructions: Sift the flour into a bowl and stir in the sugar. Rub in the butter and stir in 1 tablespoon of the lemon juice to bind.

Line a 23cm (9inch) fluted flan ring with the pastry and chill for 30 minutes.

Bake the pastry case blind in a preheated oven 200 C, 400 F, Gas Mark 6 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 over the fruit.

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