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.
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).
