Nectarine and Fromage Blanc Tart from Emeril Lagasse

Nectarine and Fromage Blanc Tart from Emeril Lagasse
Recipe courtesy of Emeril Lagasse, courtesy of Martha Stewart Living Omnimedia, Inc
Preheat oven to 350°F.

Finely grind cookies in food processor. Add butter and almond meal and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 10 to 12 minutes. Cool completely.

In a medium mixing bowl combine the fromage blanc, ricotta, crème fraiche, sugar, vanilla and almond extracts. Using a hand held mixer or the paddle attachment beat until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

Yield: Makes 8 servings