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Emeril's Nectarine and Fromage Blanc Tart
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Nectarine and Fromage Blanc Tart" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-nectarine-fromage-recipe.htm> 24 May 2012.
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Planet Green
YIELD Makes 8 servings
INGREDIENTS
| 25 | sugar cookies, coarsely broken (about 6 ounces; about 2 1/4 cups pieces) |
| 1/4 cup | unsalted butter, melted (1/2 stick) |
| 2 tablespoons | almond meal |
| 8 ounces | fromage blanc cheese |
| 8 ounces | fresh cow's milk ricotta |
| 1/2 cup | crème fraiche |
| 1/2 cup | sugar |
| 1/4 teaspoon | vanilla extract |
| 1/8 teaspoon | almond extract |
| 4 to 5 small | nectarines, halved, pitted, cut into thin slices |
| 1/4 cup | peach jam, warmed |
PREPARATION:
Method
- Preheat oven to 350 degrees 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.
Editor's Note: Look for local and organic dairy. This recipe was featured in the Pass the Cheese, Please Episode of Emeril Green.
This recipe appears in:
Pies & Tarts
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