Best 2 Peach And Blackberry Tart With Oatmeal Cookie Crust Recipes

Indulge in a delightful culinary journey with our Peach and Blackberry Tart with Oatmeal Cookie Crust. This tantalizing dessert combines the vibrant flavors of sweet peaches and juicy blackberries, perfectly nestled in a crispy and flavorful oatmeal cookie crust. Each bite offers a harmonious blend of textures and tastes, making it an irresistible treat for any occasion.

In this article, we'll guide you through the process of creating this delectable tart from scratch. We'll start with the oatmeal cookie crust, using a combination of oats, flour, butter, and sugar to achieve a golden-brown and crumbly base. Then, we'll move on to the filling, where fresh peaches and blackberries are tossed with sugar and cornstarch to create a luscious and flavorful compote. Finally, we'll assemble the tart, pouring the filling into the prepared crust and baking it until the top is golden and bubbling.

Along with the main recipe, we'll also provide variations to cater to different tastes and dietary preferences. For those who prefer a gluten-free option, we'll offer a delicious almond flour crust recipe. Additionally, we'll include instructions for making a vegan version of the tart, using plant-based butter and milk to create a creamy and rich filling.

Whether you're a seasoned baker or a beginner in the kitchen, our Peach and Blackberry Tart with Oatmeal Cookie Crust is sure to impress. With detailed instructions and helpful tips, we'll guide you through every step of the process, ensuring you create a stunning and delectable dessert that will be the star of your next gathering. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking adventure together!

Let's cook with our recipes!

PEACH AND BLACKBERRY TART WITH OATMEAL-COOKIE CRUST

Peach and Blackberry Tart With Oatmeal-Cookie Crust image

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

Ingredients

nonstick vegetable oil cooking spray
2 cups oatmeal cookie crumbs, from about 32 crispy oatmeal cookies
5 tablespoons unsalted butter, melted
2/3 cup peach nectar or 2/3 cup apricot nectar
5 tablespoons sugar
5 teaspoons cornstarch
2 2/3 cups coarsely chopped peeled peaches
1 1/4 teaspoons fresh lemon juice
1 1/4 cups blackberries

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

BLACKBERRY CHERRY OATMEAL TART

Blackberry Cherry Oatmeal Tart image

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

Ingredients

2 cups fresh blackberries
2 cups frozen pitted tart cherries, thawed
1/3 cup packed light brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup cold butter
1/2 cup whipping cream
1 tablespoon granulated sugar

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

Tips:

For the best flavor, use ripe, juicy peaches and blackberries. If your fruit is not ripe, you can roast it in the oven before using it in the tart.
To make the oatmeal cookie crust, be sure to use old-fashioned oats. Quick oats will not work well in this recipe.
If you don't have a tart pan, you can use a 9-inch pie plate instead. Just trim the excess dough around the edges.
If you want a crispier crust, bake the tart for a few minutes longer. If you prefer a softer crust, bake it for a shorter amount of time.
Let the tart cool completely before slicing and serving. This will help the filling to set.

Conclusion:

This peach and blackberry tart with oatmeal cookie crust is a delicious and easy-to-make summer dessert. The combination of sweet, juicy peaches and tart, tangy blackberries is perfect, and the oatmeal cookie crust adds a delicious crunch. This tart is sure to be a hit at your next party or potluck.