Peach and Blackberry Tartlets

Inspired by Georgia’s restaurant Annual PEACH FESTIVAL honoring National Peach Month (and the fact that I am Georgia born and raised), I learned this technique during my chef experience in France!

Peach for tart

Fresh peaches are peeled, chopped, and tossed with a nectar and lemon juice to form a delicious filling atop an oatmeal cookie crust. Blackberries are added on top of the filling for a summer brunch favorite!

Once the dough is formed into balls, press into muffin tins, bake and cool to make a tasty oatmeal cookie crumble crust. The crust is oatmeal cookie crumbs and butter. Feel free to add just a hint of cinnamon, if you like!

Peach and Blackberry Tartlets Recipe Tips:

Substitute blueberries or raspberries for the blackberries
When pears are in season, use pears instead of peaches!
Add a 1/2 to 1 teaspoon ground cinnamon to the oatmeal cookie crumble before forming into balls

Serving Suggestions:

Place on individual dessert plates and dust with powdered sugar, garnish with mint sprig
Top with a dollop of creme fraiche
Top with a dollop of whipping cream
Or, serve with a little vanilla bean ice cream or even praline, yum!
A few chopped hazelnuts would be nice addition on top!
Garnish with lemon zest, always one of my favorites

For details on GEORGIA’S PEACH FESTIVAL in Orange County, hop over to the feature article here, GEORGIA’S PEACH FESTIVAL

Georgia’s restaurant was co-founded by the mother-daughter team, Gretchen Shoemaker (Nana) and Nika Shoemaker Machado (Nika) in Orange County, California in 2014.
Georgia’s now has 4 locations throughout Southern California

Visit https://georgias-restaurant.com/ for more information, including locations, hours and menus

Georgia's Co Founders — Nika Shoemaker Machado and mom, Gretchen Shoemaker

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Recipe

Peach and Blackberry Tartlets

Dessert

Peach and Blackberry Tartlets with crumbled oatmeal cookie crust, apricot nectar, fresh blackberries, lemon and fresh peaches

Ingredients

For Crust:
2 cups oatmeal-cookie crumbs (about 32 standard-size oatmeal cookies)
5 tablespoons butter, very softened
For Filling:
2/3 cup peach or apricot nectar
5 tablespoons granulated sugar
5 teaspoons cornstarch
2 2/3 cups coarsely chopped, peeled peaches
1 1/2 teaspoons lemon juice
1 cup large blackberries

Instructions

For crust, preheat oven to 375*F.
Crumble approximately 32 oatmeal cookies.
Mix cookie crumbs with the butter until crumbs are moist and then, form into balls.
In a muffin pan, press cookie mixture into muffin molds until crust is well-formed in the pan.
Bake for approximately 12 minutes or until lightly browned.
Cool crust COMPLETELY.
For filling, whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth.
Add half of the peaches and lemon juice.
Mash until a coarse puree forms.
In a medium saucepan, simmer over medium heat, stirring constantly, about 5 minutes.
Mixture should become thick.
Cool completely.
Gently stir in remaining peaches.
Fill muffin cups with filling.
Arrange blackberries on top of tartlet as desired.
Refrigerate until set, at least 4 hours.
NOTE: Be sure the crust has cooled completely prior to adding filling or the crust will fall apart when serving.

Peach and Blackberry Tartlets

Peach and Blackberry Tartlets