Peach and Blackberry Tart with Oatmeal-Cookie Crust

Peach and Blackberry Tart with Oatmeal-Cookie Crust
Photo by Mark Thomas

Ingredients

  • 2/3 cup peach or apricot nectar
  • 5 teaspoons cornstarch
  • Nonstick vegetable oil spray
  • 5 tablespoons sugar
  • 2 cups oatmeal-cookie crumbs (made from crispy oatmeal cookies)
  • 1 ¼ cups large blackberries
  • 2 2/3 cups peaches
  • + 2 more ingredients
    • 5 tablespoons unsalted butter
    • 1 ¼ teaspoons fresh lemon juice

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...

View full recipe at Epicurious

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