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.

　　

Ingredients

Makes one 14-by-4-inch tart

　　

For the Crust

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

　　

For the Filling

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

　　

For the Glaze

1/4 cup apricot jam

　　

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.

　　Martha Stewart's New Pies and Tarts