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.
While the nectarine/sugar mixture was delicious, the final tarte just wasn't nice enough to serve to our company. My crust was soggy and while it was beginning to turn dark brown on top, it was uncooked in some places. Maybe I didn't let the syrup cook down enough. . . I'm not sure what happened.
Luckily, the nectarines didn't go to waste - I ended up serving the warm nectarines and syrup over vanilla ice cream. Everyone enjoyed it.
I have made this recipe about 5 times. Once I accidentally got apricots instead of nectarines. I would not suggest you make it with apricots unless you have a big SOUR tooth. This recipe has been a favorite of mine and my guests (with the nectrarines of course).
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