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
1/2 (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.
from Cooking Light.