- Recipes Home
- Interest Groups
Nectarine Tarte Tatin Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Vanilla extract||3⁄4 Teaspoon|
|Pie dough||7 1⁄2 Ounce (Half Of A 15 Ounce Package, Refrigerated)|
Calories 309 Calories from Fat 98
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 4.3 g21.5%
Trans Fat 0 g
Cholesterol 3.6 mg
Sodium 145.2 mg6.1%
Total Carbohydrates 52 g17.5%
Dietary Fiber 3.5 g13.8%
Sugars 29.8 g
Protein 3 g5.7%
Vitamin A 11.8% Vitamin C 15.9%
Calcium 1.4% Iron 4.6%
*Based on a 2000 Calorie diet
Preheat oven to 425°.
Cut 1 nectarine in half.
Quarter one nectarine half and the remaining 6 nectarines.
3 Combine sugar, 2 tablespoons 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.
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.