Nectarine Tarte Tatin

From June 2006 Cooking Light magazine. 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 non-stick 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.

• Ready In: 1 hr
• Serves: 10

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  refrigerated pie dough (such as Pillsbury)

Directions

1. Preheat oven to 425 degrees.
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.
5. Cook for 10 minutes or until bubbly (do not stir). Remove from heat; let stand 3 minutes.
6. Roll pie dough into a 12-inch circle on a lightly floured surface. Place dough over nectarine mixture, fitting dough over nectarine mixture, fitting dough between nectarines and skillet.
7. Bake at 425 degrees for 15 minutes or until lightly browned. Remove from oven and cool for 10 minutes.
8. Carefully invert tart onto a serving plate. Cut into wedges.
9. 183 calories per serving.