Peach and Blackberry Tart with Oatmeal-Cookie Crust
- Nonstick vegetable oil spray
- 2 cups oatmeal-cookie crumbs (made from about 32 crispy oatmeal cookies)
- 5 tablespoons unsalted butter, melted
- 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
- Preheat oven to 375F.
- 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.)
- 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.
vegetable oil spray, oatmealcookie crumbs, unsalted butter, sugar, cornstarch, peaches, lemon juice, blackberries
Taken from www.epicurious.com/recipes/food/views/peach-and-blackberry-tart-with-oatmeal-cookie-crust-106988 (may not work)