I’ve made this crisp for years. The fact that a layer of its sweet and buttery namesake resides below the fruit as well as above makes it doubly delicious. Made as is it’s sunset-gorgeous; but is no less delicious made with other summer fruits: blackberries, blueberries, strawberries, apricots and cherries. And in winter, pears or apples are pretty great also. Enjoy. —Gail Monaghan
Crust and Crumb Topping
2 1/2 cups
unsalted butter at room temperature
fresh nectarines sliced into 1/2 inch wedges (about 2 pounds)
fresh or frozen (thawed) raspberries
instant tapioca (flour may be substituted)
pinch of salt
freshly squeezed lemon juice
In This Recipe
Preheat the oven to 375. To make the crust, mix the flour, sugar, salt and butter in an electric mixer or with your hands until crumbly.
Press 2/3 of the mixture into the bottom of a ten inch springform pan, reserving the remainder for the crumb topping. Bake the crust for 10 to 15 minutes or until light gold.
After 20 minutes remove the tart from the oven and sprinkle with the reserved crumb mixture. Sprinkle the last tablespoon of sugar on top and bake another 20 minutes or so, until golden. Serve warm.