PEACH AND BLACKBERRY TART WITH OATMEAL-COOKIE CRUST

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PEACH AND BLACKBERRY TART WITH OATMEAL-COOKIE CRUST

 

Make oatmeal-cookie crumbs by blending cookies in a

processor until finely ground.

 

Crust

Nonstick vegetable oil spray

2 cups oatmeal-cookie crumbs (made from about 32

crispy oatmeal cookies)

5 tablespoons unsalted butter, melted

 

Filling

2/3 cup peach or 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 large blackberries

 

For crust:

Preheat oven to 375°F. Spray 10-inch-diameter fluted

tart pan with removable bottom with nonstick spray.

Mix cookie crumbs and melted butter in medium bowl

until moist clumps 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. Let stand at

room temperature.)

 

For filling:

Whisk nectar, sugar, and cornstarch in heavy medium

saucepan until smooth. 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. 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.

 

Makes 8 servings.

 

 

 

 

 

 

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