Nectarine and Raspberry Tart

Directions

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