7 medium nectarines 1/2 cup sugar
2 Tbs water
1 1/2 tsp fresh lemon juice
2 tsp butter
3/4 tsp vanilla extract
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Preheat oven to 425°. 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.
Yield: Yield: 10 servings (serving size: 1 wedge)