Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
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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.

David Bonom
Recipe by Cooking Light June 2006

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Yield:
10 servings (serving size: 1 wedge)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

183 calories; calories from fat 32%; fat 6.6g; saturated fat 2.9g; mono fat 2.7g; poly fat 0.8g; protein 1.8g; carbohydrates 30.4g; fiber 1.6g; cholesterol 6mg; iron 0.3mg; sodium 84mg; calcium 6mg.
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