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