Best 3 Peach And Blackberry Tart With Oatmeal Cookie Crust Recipes
Peach and blackberry tart with oatmeal cookie crust is a delectable dessert that combines the sweet and tangy flavors of summer fruits with the nutty crunch of an oatmeal cookie crust. This classic tart is perfect for any occasion, whether it's a casual gathering or a special celebration. With its vibrant colors and irresistible aroma, this tart is sure to be a hit with everyone who tries it. With just a few simple步骤, you can create this delicious treat in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH AND BLACKBERRY TART WITH OATMEAL-COOKIE CRUST
Categories Food Processor Fruit Dessert Bake Quick & Easy Blackberry Peach Oat Summer Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- For crust:
- 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.)
- For filling:
- 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.
BLACKBERRY CHERRY OATMEAL TART
Betty Crocker™ oatmeal cookie mix is the base for this berry delicious tart. Give it an impressive finish by topping with homemade whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In 2-quart saucepan, mix berries, cherries, brown sugar, cornstarch and vanilla. Cook over medium-high heat, stirring occasionally, until mixture thickens. Cool 15 minutes.
- In medium bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press 3 1/2 cups crumb mixture in bottom and up side of 11-inch tart pan with removable bottom. (Do not prick crust.) Bake 6 minutes or until golden. Cool completely on cooling rack, about 15 minutes.
- Spoon berry mixture over crust. Sprinkle remaining 1/2 cup crumb mixture over top. Bake 15 to 18 minutes or until filling is bubbly and topping is golden brown. Cool completely.
- In chilled small bowl, beat whipping cream and granulated sugar with electric mixer on high speed until soft peaks form. Remove tart from side of pan. Top with whipped cream.
Nutrition Facts : Calories 360, Carbohydrate 56 g, Fat 3, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg
PEACH AND BLACKBERRY TART WITH OATMEAL-COOKIE CRUST
Make and share this Peach and Blackberry Tart With Oatmeal-Cookie Crust recipe from Food.com.
Provided by Little Suzy Homemak
Categories Tarts
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.).
- 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.
Nutrition Facts : Calories 143.6, Fat 7.5, SaturatedFat 4.6, Cholesterol 19.1, Sodium 2.8, Carbohydrate 19.9, Fiber 2.2, Sugar 13.7, Protein 1
Tips:
- Use fresh, ripe peaches and blackberries for the best flavor.
- If you don't have any oatmeal cookies, you can make your own or use a store-bought crust.
- Be sure to chill the tart for at least 2 hours before serving so that the filling has time to set.
- Garnish the tart with fresh mint or basil for a pop of color and flavor.
Conclusion:
This peach and blackberry tart is a delicious and easy-to-make dessert that is perfect for any occasion. The oatmeal cookie crust is a unique and flavorful twist on the classic tart crust, and the peach and blackberry filling is bursting with summer flavor. Whether you're serving it to guests or enjoying it yourself, this tart is sure to be a hit.
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