Peach and Blackberry Tart With Oatmeal-Cookie Crust

This is from Bon Appetit.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

• 2⁄3 cup  peach nectar or 2⁄3 cup  apricot nectar
• 5  tablespoons sugar
• 5  teaspoons cornstarch
• 2 2⁄3 cups  coarsely chopped peeled  peaches
• 1 1⁄4 teaspoons fresh lemon juice
• 1 1⁄4 cups blackberries

Directions

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. 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.