Peach And Blackberry Tart With Oatmeal-Cookie Crust

Recipe Ingredients

		Crust
		Nonstick vegetable oil spray - as needed
2 cups	292g / 10oz	Oatmeal-cookie crumbs
		= (made from abt 32 crispy oatmeal
		Cookies)
5 tablespoons	75ml	Unsalted butter - melted
		Filling
2/3 cup	157ml	Peach or apricot nectar
5 tablespoons	75ml	Sugar
5 teaspoons	25ml	Cornstarch
2 2/3 cups	389g / 13oz	Coarsely-chopped peeled peaches
1 1/4 teaspoons	6.3ml	Fresh lemon juice
1 1/4 cups	296ml	Large blackberries

Recipe Instructions

For crust: Preheat oven to 375 degrees. 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.

This recipe yields 8 servings.

Source:
Bon Appetit, August 2002

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