Peach and Blackberry Tart

August 05, 2008 By: Megabeth Category: Desserts Print This Post Print This Post

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I’m not one to turn down eating a fresh peach as-is, but our household has been overrun with peaches after our u-pick farm visit. It’s time to turn these peaches into, well, something. I sent my in-house taste tester several peach and blackberry recipes, and he chose this one from epicurious.

I do not have a tart pan and used a glass pie pan instead. When I make this again, I’d increase the cookie crumbs to 3 cups rather than 2 cups so I could get more crust coverage.

Peach and Blackberry Tart with Oatmeal-Cookie Crust
Originally published in Bon Appétit | August 2002
Found on epicurious.com.

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 (I used both white and yellow 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.

If you’re looking for something that has a nice presentation both in the pan and on the plate, this recipe isn’t for you. This tart is definitely something that you serve to close friends that care more about taste than presentation. It was tricky getting the first piece out and once on the plate the tart sort of fell apart. It’s still very pretty with the fresh peaches and chasing them around the plate is worth it. The oatmeal cookie crust was easy to make and adds a unique flavor. It’s definitely a time-saver.

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