Ingredients
Nonstick vegetable oil spray
2
cups oatmeal-cookie crumbs (made from about 32 crispy oatmeal cookies)
5
tbsp unsalted butter, melted
2/3
cup peach or apricot nectar
2
2/3 cups coarsely chopped peeled peaches
1
1/4 tsp fresh lemon juice
1
1/4 cups large blackberries
Directions
2.
Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable bottom with nonstick spray. Mix cookie crumbs and melted butter in medium bowl until moist clumps 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. Let stand at room temperature.)
4.
Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth. 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. 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.
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