2 cups oatmeal cookie crumbs
5 tablespoons unsalted butter, melted
2/3 cup peach nectar
5 tablespoons sugar
2 2/3 cups coarsely chopped peeled peaches
teaspoons fresh lemon juice
1 1/4 cups blackberries
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.
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.