Nectarine Tarte Tatin

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.

Yield: 10 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 32%
  • Fat: 6.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.8g
  • Carbohydrate: 30.4g
  • Fiber: 1.6g
  • Cholesterol: 6mg
  • Iron: 0.3mg
  • Sodium: 84mg
  • Calcium: 6mg

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)

Preparation

  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.
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