Recipe
PEACH-BLACKBERRY TART
Serves: 8
Preparation time: 30 minutes If they like it, it serves 8 otherwise
Cooking time: 20 minutes
Totaltime: 50 minutes
Ingredients
- Crust:
- 2 cups oatmeal cookie crumbs
- 5 tablespoons unsalted butter, melted
- Filling:
- 1/2 cup peach nectar
- 5 tablespoons sugar
- 5 teaspoons cornstarch
- 2 1/2 cups coarsely chopped peeled peaches
- 1 1/2 teaspoons fresh lemon juice
- 1 1/4 cups blackberries
Preparation
-
For Crust:
Preheat oven to 375 degrees.
Spray 10-inch fluted tart pan with removable bottom with non-stick spray. Mix cookie crumbs and butter until moist clumps form. Press dough over bottom and up sides of pan. Bake about 10 minutes. Cool completely.
For Filling:
Whisk nectar, sugar and cornstarch in saucepan until smooth. Add half of peaches and lemon juice. Mash to a coarse puree. Simmer until mixture is thick, stirring constantly. Cool completely. Fold in remaining peaches. Spread filling evenly over crust.
Arrange blackberries around top edge of tart. Refrigerate at least 4 to 6 hours. Serve at room temperature.
Adapted from Bon Appétit.
main ingredients:
type of dish:
dessert
cuisine:
American
specific recipes:
on-a-budget
season and occasion: Summer
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