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Peach and Blackberry Tart with Oatmeal-Cookie Crust Recipe

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This recipe for Peach and Blackberry Tart with Oatmeal-Cookie Crust is from Les Recettes de la Famille Lafrance, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
Nonstick vegetable oil spray
2 c. oatmeal-cookie crumbs (made from about 32 crispy oatmeal cookies)
5 tbsp. unsalted butter, melted

Filling:
⅔ c. peach or apricot nectar
5 tbsp. sugar
5 tsp. cornstarch
2 ⅔ c. coarsely chopped peeled peaches
1¼ tsp. fresh lemon juice
1¼ c. large blackberries
Directions:
Directions:
For Crust:
Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray. Use the food processor to make the cookie crumbs. 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.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Another of Emilie's favorites! The oatmeal-cookie crust makes this really special.

 

 

 

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