Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Peach-blackberry tart | wefacecook.com Peach-blackberry tart | wefacecook.com
Recipe

PEACH-BLACKBERRY TART

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 30 minutes
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.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note