Peach and Blackberry Tart With Oatmeal-Cookie Crust
"This is from Bon Appetit."
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
For the Crust
- nonstick vegetable oil cooking spray
- 2 cups oatmeal cookie crumbs, from about 32 crispy oatmeal cookies
- 5 tablespoons unsalted butter, melted
-
For the Filling
- 2⁄3 cup peach nectar or 2/3 cup apricot nectar
- 5 tablespoons sugar
- 5 teaspoons cornstarch
- 2 2⁄3 cups coarsely chopped peeled peaches
- 1 1⁄4 teaspoons fresh lemon juice
- 1 1⁄4 cups blackberries
directions
- For the crust: Preheat oven to 375 degrees F. Spray a 10-inch diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist crumbs form. Press dough evenly over bottom and up sides of prepared pan. Bake until dry, about 10 minutes. Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil and store at room temperature.).
- For the Filling: Whisk nectar, sugar, and cornstarch in a heavy medium saucepan until smooth. Add half of peaches and lemon juice. Using potato masher, mash into coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling in crust. Arrange blackberries around top edge of tart. Refrigerate until cold, at least 4 hours and up to 6 hours. Bring to room temperature before serving.
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RECIPE SUBMITTED BY
I am a stay at home MOM who spends a lot of time cooking for my family. It is one of my main hobbies. I am also an avid quilter and reader. I love trying new recipes and often have more on my list to try than I will ever get around to making.
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