Nectarine and Raspberry Tart

Name: Nectarine and Raspberry Tart
Yield: Makes one 14-by-4-inch 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 crème fraîche; 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

January 24, 2012

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.

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