1. You can use bought pastry but this dessert is even better if you make it yourself (see recipe here ).
2. Rinse and stone the nectarines without peeling them.  If they prove difficult to stone, microwave for 1 minute.  Cut into thin slices (12 per fruit).
3. Pre-heat oven to 210°C.
4. Line the tin with the pastry.
5. Sprinkle the pastry with the semolina; it will absorb the nectarine juices.
6. Arrange the nectarine slices in a rosette formation on the pastry.
7. Sprinkle with the sugar.
8. Slice the vanilla pod lengthways, extract the seeds, and sprinkle evenly over the fruit.
9. Bake for 30-35 mins.
10. Take out of the tin warm or cool.
11. Bon appetite!
    
    

You can use this recipe to make 6 small tarts with an even prettier result.