Peach Filling for Pies or Tarts

Recipe from Niki Moquist


2/3 cup peach or apricot nectar
5 Tbsp sugar
2 Tbsp cornstarch
2 2/3 cups coarsely chopped, peeled peaches
1 1/4 tsp lemon juice

1 - 10 inch tart or 9 inch pie crust, prepared

Blackberries, for garnish


Whisk together the nectar, sugar, cornstarch, lemon juice, and half the peaches.

Mash with a potato masher until you acheive a coarse puree.

Simmer over medium high heat until thick; about 20 minutes.

Cool. Add remaining peaches.

Pour over a baked tart or pie crust. (We used the Pate Sucre recipe from Chef  Maddox's Normandy Tart)

Refrigerate for at least 4 hours.

Garnish with blackberries before serving.


This can be served on its own, with ice cream, or you can fold 1 cup whipping cream to create a quick mousse to serve with berries.


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