Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Peach and Blackberry Tart With Oatmeal-Cookie Crust Recipe
    Lost? Site Map

    Peach and Blackberry Tart With Oatmeal-Cookie Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Little Suzy Homemaker's Note:

    This is from Bon Appetit.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the Crust

    • nonstick vegetable oil cooking spray
    • 2 cups oatmeal cookie crumbs, from about 32 crispy oatmeal cookies
    • 5 tablespoons unsalted butter, melted

    For the Filling

    Directions:

    1. 1
      For the crust: Preheat oven to 375 degrees F. Spray a 10-inch diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist crumbs 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 and store at room temperature.).
    2. 2
      For the Filling: Whisk nectar, sugar, and cornstarch in a heavy medium saucepan until smooth. Add half of peaches and lemon juice. Using potato masher, mash into coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling 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.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Peach and Blackberry Tart With Oatmeal-Cookie Crust

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 143.6
     
    Calories from Fat 67
    46%
    Total Fat 7.4 g
    11%
    Saturated Fat 4.5 g
    22%
    Cholesterol 19.0 mg
    6%
    Sodium 2.8 mg
    0%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 13.7 g
    54%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    oatmeal cookie crumbs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites