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1
To make the pastry, sift the flour and sugar into a bowl and make a well in the middle.
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2
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.
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3
Using your hands, press the warm dough over the bottom and up the sides of a 24-25cm loose-based flan tin to line it, pressing a rolling pin over the top to neaten the edge.
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4
Lightly prick the base of the pastry with a fork and chill in the fridge for at least 30 minutes.
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5
Heat the oven to 200C/Gas 6.
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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.
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7
Remove the paper and beans.
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8
Pour the soured cream into the pastry case and bake for 10 minutes.
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9
Place the tart on a wire rack and leave to cool completely.
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10
No longer than 2 hours before eating, arrange the blackberries on the tart.
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11
Warm the jelly with the lemon juice in a pan over a low heat, stirring until smooth, then slowly spoon it over the berries.
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12
Leave until the jelly is cold.
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13
To unmould, carefully push up the base to release the tart from the side of the tin.
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14
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.
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15
Leave in a cool place, but not in the fridge, until ready to eat.
