Peach and Blackberry Tart with Oatmeal-Cookie Crust

Name: Peach and Blackberry Tart with Oatmeal-Cookie Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 158 milliliters peach or apricot nectar; 296 milliliters blackberries; 473 milliliters oatmeal-cookie crumbs (made from about 32 crispy oatmeal cookies); 5 teaspoons cornstarch; 1 teaspoons fresh lemon juice; 631 milliliters coarsely chopped peeled peaches; 5 Tbsps sugar; 5 Tbsps unsalted butter, melted

Peach and Blackberry Tart with Oatmeal-Cookie Crust might be just the dessert you are searching for. This recipe serves 8. One serving contains 264 calories, 2g of protein, and 13g of fat. Head to the store and pick up cornstarch, lemon juice, oatmeal-cookie crumbs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray.

Equipment you will use

Tart Form

Oven

Mix cookie crumbs and melted butter in medium bowl until moist clumps form. Press dough evenly over bottom and up sides of prepared pan.

Ingredients you will need

Cookie Crumbs

Butter

Dough

Equipment you will use

Bowl

Frying Pan

Bake until dry, about 10 minutes. Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Let stand at room temperature.)

Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth.

Ingredients you will need

Corn Starch

Nectar

Sugar

Equipment you will use

Sauce Pan

Whisk

Add half of peaches and lemon juice. Using potato masher, mash to coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches.

Ingredients you will need

Lemon Juice

Peach

Potato

Equipment you will use

Potato Masher

Spread filling evenly 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.

Ingredients you will need

Blackberries