Nectarine and Raspberry Tart

Ingredients

• 6 tablespoons unsalted butter
• room temperature
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1 cup all-purpose flour
• plus more for dusting
• 1/3 cup yellow cornmeal
• preferably stone-ground
• 1/2 teaspoon salt
• Vegetable-oil cooking spray
• 4 ounces cream cheese
• softened
• 1/2 cup creme fraiche
• 1 1/2 tablespoons confectioners sugar
• 3 ripe nectarines
• halved
• pits removed
• cut into 1/2-inch slices
• 1 cup raspberries
• 1/4 cup apricot jam

Instructions

1. Make the crust: With an electric mixer on medium-high speed, beat butter and granulated sugar until pale and fluffy, about 2 minutes.
2. Add yolks, and mix just to combine.
3. Whisk together flour, cornmeal, and salt, and add to yolk mixture; mix just until dough comes together.
4. Press dough into a disk, wrap in plastic, and refrigerate until firm, 1 hour.
5. Coat a 14-by-4-inch rectangular fluted tart pan with cooking spray.
6. On a lightly floured piece of parchment, roll out dough 1/8 inch thick.
7. Fit dough into pan, and trim excess dough flush with rim.
8. Refrigerate or freeze until firm, about 30 minutes.
9. Preheat oven to 350F with rack in center.
10. Pierce bottom of shell all over with a fork, and bake until crust begins to color, 15 to 20 minutes.
11. Transfer to a wire rack to cool completely.
12. Unmold crust.
13. Make the filling: With an electric mixer on medium speed, beat cream cheese until smooth.
14. Add creme fraiche and confectioners sugar, and beat until mixture is smooth and fluffy, about 2 minutes.
15. Refrigerate 30 minutes.
16. Spread filling into cooled crust, and arrange fruit on top, pressing in slightly.
17. Make the glaze: Heat jam in a small saucepan over low until loose.
18. Strain through a sieve, and brush warm glaze over raspberries and nectarines.
19. Refrigerate tart up to a few hours if not serving right away.