This impressive-looking dessert is a tasty way to showcase nectarines. Using a stainless-steel skillet makes it easier to see when the sugar has caramelized, but you can use a nonstick pan. You'll use the same skillet to prepare the tarte tatin like an upside-down cake, layering pie dough over the fruit and finishing it in the oven. The tart is great served warm with low-fat vanilla ice cream.
7 medium nectarines
1/2 cup sugar
2 tablespoons water
1 1/2 teaspoons fresh lemon juice
2 teaspoons butter
3/4 teaspoon vanilla extract
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
How to Make It
Preheat oven to 425°.
Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines.
Combine sugar, water, and juice in a 12-inch stainless-steel skillet. Cook for 2 minutes or until sugar is golden (do not stir). Remove from heat; stir in butter and vanilla. Let stand 3 minutes.
Place nectarine half, cut side down, in center of sugar mixture; arrange nectarine quarters, cut side down, around center. Return pan to medium heat. Cook for 10 minutes or until sugar mixture is bubbly (do not stir). Remove from heat; let stand 3 minutes.
Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough between nectarines and skillet.
Bake at 425° for 15 minutes or until lightly browned. Remove from oven, and cool for 10 minutes. Carefully invert tart onto a serving plate. Cut into wedges.