Peach and Blackberry Tart with Oatmeal-Cookie Crust

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

Ingredients

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

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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