TLC Cooking "Emeril's Nectarine and Fromage Blanc Tart"

Emeril's Nectarine and Fromage Blanc Tart

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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