Nectarine and Raspberry Tart
Thanks to its length and the abundance of glistening fruit, this tart makes a striking finale. The tender cornmeal crust is more crumbly than other types, so do not overmix the dough, and be sure to chill well before rolling. It is also a forgiving dough—you can pinch together any holes or tears when fitting it into the tin.
Recipe information
Yield
Makes one 14-by-4-inch tart
Ingredients
For the Crust
For the Filling
For the Glaze
Preparation
Step 1
Make the crust: With an electric mixer on medium-high speed, beat butter and granulated sugar until pale and fluffy, about 2 minutes. Add yolks, and mix just to combine. Whisk together flour, cornmeal, and salt, and add to yolk mixture; mix just until dough comes together. Press dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour.
Step 2
Coat a 14-by-4-inch rectangular fluted tart pan with cooking spray. On a lightly floured piece of parchment, roll out dough 1/8 inch thick. Fit dough into pan, and trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
Step 3
Preheat oven to 350°F with rack in center. Pierce bottom of shell all over with a fork, and bake until crust begins to color, 15 to 20 minutes. Transfer to a wire rack to cool completely. Unmold crust.
Step 4
Make the filling: With an electric mixer on medium speed, beat cream cheese until smooth. Add crème fraîche and confectioners’ sugar, and beat until mixture is smooth and fluffy, about 2 minutes. Refrigerate 30 minutes. Spread filling into cooled crust, and arrange fruit on top, pressing in slightly.
Step 5
Make the glaze: Heat jam in a small saucepan over low until loose. Strain through a sieve, and brush warm glaze over raspberries and nectarines. Refrigerate tart up to a few hours if not serving right away.
