Fresh fruit + Sour Cream + Puff Pastry = GOOOOOOOOOODNESSSSSSS.



Seriously –

C had to take the pan away from me. He could see me eyeing a 2nd one…and perhaps a third….

So I bought these blackberries for $1/container at the chinese market. What a deal!

I fed the babies one container (they looked like vampires with all that juice dripping down their faces. Awesome!) and had 2 more leftover. I wanted to make something with them, thought perhaps a pie or a tart or something. I googled Blackberry Recipe like a dozen times, looking for recipes. I thought I’d settled on the Jamie Oliver Blackberry Tart recipe (LOVE HIM!), but then decided to make them to eat after a meat meal tonight. Since I keep a kosher home that means no dairy after a meat meal. So nix that recipe using mascarpone and butter. :/

I googled again.

THIS time I added Sour Cream, because I happened to have a container of non-dairy sour cream in the fridge.

I came across a recipe for Blackberry-Sour Cream Pie and adapted it to be able to use the puff pastry shells I bought on sale last week.




Good Lord I sound like a geeky 12 year old girl. *sheesh*

So I baked off the puff pastry, let it cool a few minutes, spread a little blueberry jam inside the shells, then loaded in the berries and ‘sour cream’. I baked them some more and then let them cool.

Seriously good. SO FREAKIN’ GOOD that mid-way through my tart I started fantasizing about giving away the other tarts to friends and neighbors so I won’t wake up in the middle of the night and gobble the rest of them up.

So freakin’ GOOD that I have already put the ingredients on this weeks’ shopping list.

In triplicate.

SERIOUSLY freakin' good

SERIOUSLY freakin’ good

Blackberry Sour Cream Tart adapted from

Printable Recipe HERE


2 boxes of Puff Pastry Shells

2 Tablespoons Blueberry Jam/jelly

2 small containers of Blackberries, washed and let air dry on top of some paper towels

12 oz. Non-Dairy Sour Cream **I used Tofutti brand. Feel free to use real sour cream.

1 cup Flour

1 1/4 cup Sugar

1/4 teaspoon salt

How To:

1- Oven to 400º.

2- Bake off the puff pastry shells til they’re lightly browned (I think the instructions on the side of the box said for 20 minutes…I don’t remember). Remove them from the oven, pry the tops off with a fork and let them cool for a minute.

3- In a mixing bowl dump the sour cream, flour, sugar and salt. Stir to combine. Try not to lick the bowl.

4- Spoon 1 teaspoon of the jelly into each shell. Top with 2-3 blackberries then a Tablespoon or 2 of the sour cream mix. Top that with another 3-5 berries. However many will fit.

5- Bake for another 10-15 minutes and then let them cool. Try not to eat more than one of them. Try to give away the leftovers – if there are any. *grin*



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