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serves 8


  • Crust:
    2 cups oatmeal cookie crumbs
    5 tablespoons unsalted butter, melted

    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


  • 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.
Peach-blackberry tart

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