Nectarine And Raspberry Super Crisp

• Crust and Crumb Topping
• 2 1/2 cups sifted flour
• 3/4 cup sugar
• 1/8 teaspoon sea salt
• 3/4 cup unsalted butter at room temperature
• Fruit Filling
• 5 cups fresh nectarines sliced into 1/2 inch wedges (about 2 pounds)
• 1 cup fresh or frozen (thawed) raspberries
• 1/2 cup sugar
• 3 tablespoons instant tapioca (flour may be substituted)
• pinch of salt
• 1 tablespoon freshly squeezed lemon juice

1. 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.
2. 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.
3. 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.

crust, flour, sugar, salt, fruit filling, raspberries, sugar, tapioca, salt, freshly squeezed lemon juice

Taken from food52.com/recipes/22990-nectarine-and-raspberry-super-crisp (may not work)