Nectarine Tarte Tatin

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READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • 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 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 over nectarine mixture, fitting dough between nectarines and skillet.
  • Bake at 425 degrees 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.
  • 183 calories per serving.
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