Peach and Blackberry Tart with Oatmeal-Cookie Crust

Health score
1%
Peach and Blackberry Tart with Oatmeal-Cookie Crust
45 min.
8
268kcal

Suggestions


Indulge your senses with the delightful Peach and Blackberry Tart with Oatmeal-Cookie Crust—a perfect dessert to celebrate the vibrant flavors of summer! This tart combines the juicy sweetness of ripe peaches and the tartness of fresh blackberries, creating a symphony of tastes that will leave you craving more. The unique oatmeal-cookie crust adds a textural contrast that beautifully complements the tender fruit filling, making every bite a true delight.

What makes this recipe truly special is not just the harmonious blend of fruits, but the ease with which it can be prepared. With just 45 minutes of hands-on time and a little patience for chilling, you can whip up a stunning dessert that will impress your family and friends. The vibrant colors of the peaches and blackberries make this tart not only delicious but also visually appealing, perfect for gatherings or special occasions.

Whether you're enjoying a warm summer evening or celebrating a festive occasion, this Peach and Blackberry Tart is sure to become a favorite in your dessert repertoire. Just imagine serving your guests a beautiful, chilled tart that bursts with flavor and offers a delightful crunch from the oatmeal-cookie crust. It's a dish that embodies the essence of seasonal produce, bringing joy and satisfaction to the palate. Treat yourself and your loved ones to a taste of summer with this exquisite tart!

Ingredients

  • 0.7 cup all-natural apricot nectar 
  • 1.3 cups blackberries 
  • cups oatmeal-cookie crumbs crispy (made from 32 oatmeal cookies)
  • teaspoons cornstarch 
  • 1.3 teaspoons juice of lemon fresh
  • 2.7 cups peaches peeled coarsely chopped
  • tablespoons sugar 
  • tablespoons butter unsalted melted

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • whisk
  • potato masher
  • aluminum foil
  • tart form

Directions

  1. Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray.
  2. Mix cookie crumbs and melted butter in medium bowl until moist clumps form. Press dough evenly over bottom and up sides of prepared pan.
  3. Bake until dry, about 10 minutes. Cool crust completely. (Can be made 1 day ahead. Cover tightly with foil.
  4. Let stand at room temperature.)
  5. Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth.
  6. Add half of peaches and lemon juice. Using potato masher, mash to coarse puree. Simmer over medium heat until mixture is thick, stirring constantly, about 5 minutes. Cool completely. Fold in remaining peaches.
  7. Spread filling evenly 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.

Nutrition Facts

Calories268kcal
Protein3.26%
Fat45.98%
Carbs50.76%

Properties

Glycemic Index
24.92
Glycemic Load
17.26
Inflammation Score
-6
Nutrition Score
6.0526086973107%

Flavonoids

Cyanidin
23.47mg
Pelargonidin
0.1mg
Peonidin
0.05mg
Catechin
10.86mg
Epigallocatechin
0.56mg
Epicatechin
2.25mg
Epigallocatechin 3-gallate
0.31mg
Eriodictyol
0.04mg
Hesperetin
0.11mg
Naringenin
0.01mg
Kaempferol
0.17mg
Myricetin
0.15mg
Quercetin
1.15mg

Nutrients percent of daily need

Calories:268kcal
13.4%
Fat:14.02g
21.56%
Saturated Fat:6.54g
40.87%
Carbohydrates:34.81g
11.6%
Net Carbohydrates:32.49g
11.81%
Sugar:20.99g
23.32%
Cholesterol:18.81mg
6.27%
Sodium:97.98mg
4.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.24g
4.48%
Vitamin C:13.34mg
16.17%
Vitamin A:730.97IU
14.62%
Manganese:0.29mg
14.59%
Vitamin E:1.54mg
10.25%
Fiber:2.32g
9.29%
Vitamin K:9.61µg
9.15%
Vitamin B1:0.12mg
7.88%
Folate:29.58µg
7.4%
Vitamin B3:1.41mg
7.07%
Vitamin B2:0.11mg
6.35%
Iron:1.09mg
6.07%
Copper:0.11mg
5.32%
Selenium:2.89µg
4.12%
Potassium:138.18mg
3.95%
Phosphorus:36.11mg
3.61%
Magnesium:13.41mg
3.35%
Zinc:0.38mg
2.51%
Vitamin B5:0.25mg
2.47%
Vitamin B6:0.05mg
2.28%
Calcium:16.38mg
1.64%
Source:Epicurious