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Nectarine Tarte Tatin

Yield 10 servings (serving size: 1 wedge)
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.

Ingredients

  • 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)

Nutrition Information

  • calories 183
  • caloriesfromfat 32 %
  • fat 6.6 g
  • satfat 2.9 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 1.8 g
  • carbohydrate 30.4 g
  • fiber 1.6 g
  • cholesterol 6 mg
  • iron 0.3 mg
  • sodium 84 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cut 1 nectarine in half. Quarter one nectarine half and the remaining 6 nectarines.

  3. 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.

  4. 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.

  5. Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough between nectarines and skillet.

  6. 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.