Tuesday, July 27, 2010

Peach and Blackberry Tart

I cut this recipe out of Bon Appetit magazine about a thousand years ago (ok, ten years ago) and have never made it. Until now. And I love it. The combination of juicy peaches and colorful and tart blackberries on a sweet oatmeal cookie crust is just everything you could hope for in a summer dessert. You will have to turn on the oven, but only for a few minutes! This is a beautiful and delicious dessert for a luncheon or a dinner party, and it even makes a great breakfast. (I did have to try it to ensure it passed muster for the blog!)

The oatmeal cookie crust makes this tart delightfully different. Place the cookies in a food processor and pulse until finely ground. If you don't have a food processor, you could put the cookies in a zip top bag and use a rolling pin to crush the cookies. (I used a 12 oz package of oatmeal cookies to get enough crumbs. And, oh yeah, I ate a few first...)

Melt the butter, then add it to the crumbs

and stir until moist clumps form. Spray your tart pan with nonstick spray, then press the dough in evenly over the bottom of the pan and up the sides.

You can start with a fork, but you'll get the best results if you use your fingers too. You'll want to make sure you get the crust up into all the curly edges as that is what creates a nice presentation after you remove the sides of the tart pan.

Bake the crust for 10 minutes just until it is dry. While it's baking, prepare the filling by combining the nectar, cornstarch

and sugar

in a medium saucepan and whisking until it is smooth. Then add the lemon juice and half the peaches

and use a potato masher to mash them until it resembles a coarse puree.

Simmer over medium heat for about 3-5 minutes, stirring constantly, until the mixture is thick.

Cool completely, then fold in the remaining peaches.

(My filling is in a pie pan cause I wanted it to cool quickly!) Spread the filling into the crust

and then arrange the blackberries around the top edge.

Cover and refrigerate until cold, at least 6 hours or overnight. Bring to room temperature, and then remove the side of the tart pan. You can usually do this just by holding the pan from the bottom in the palm of your hand, and the "ring" will slip right off.

See how neat those edges look now?

I just can't stop looking at this beautiful tart! You should make one!

Get more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table, Seasonal Sunday, This Week's Cravings, Ingredient Spotlight, Food on Friday.

Peach and Blackberry Tart with Oatmeal Cookie Crust

2 cups oatmeal cookie crumbs (from crispy cookies, about 30 or 12 oz.)
5 Tbsp. butter, melted
2/3 cup peach or apricot nectar
5 Tbsp. sugar
5 tsp. cornstarch
2 2/3 cups coarsely chopped peeled peaches
1 1/4 tsp. lemon juice
1 1/4 cups large blackberries (about 1/2 pint)

Spray a 10-inch diameter fluted tart pan with cooking spray. Combine the butter and cookie crumbs and stir until moist clumps form. Press the mixture on the bottom and up the sides of the prepared pan. Bake at 375 for 10 minutes or until dry. Cool completely.

For the filling, combine the nectar, cornstarch and sugar in a medium saucepan and whisk until smooth. Add half the peaches and the lemon juice, and mash with a potato masher until it resembles coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 3-5 minutes. Cool completely.

Fold in remaining peaches. Spread filling evenly in crust. Arrange blackberries around top edges of tart. Cover and refrigerate for 6 hours or overnight until cold. Bring to room temperature before serving. Remove side of tart pan and cut into 8 wedges.

Serves 8.


  1. Oh, Sara, this looks absolutely mouthwatering. What a flavor combination. I can't wait for fresh peaches to be in season here. I think I might have to raid the bowl though for a blackberry in every bite.

  2. That looks wonderful! I wish I would have seen this before I made blackberry pie tonight!


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