Pre-heat oven to 420°F (220°C)
Remove pastry from freezer and defrost
Grease tart tin with butter or marge
Remove plastic backing from pastry and carefully put into tart tin with edges over hanging
Use a sharp knife trim the edges of the pastry
Put in a layer of baking paper and fill with pie weights
Bake for ten minutes or until edges are starting to brown
Remove baking paper and pie weights
Return tart to oven and bake for a further ten minutes
While pastry is blind baking, toast pine nuts in a dry frying pan until golden brown, tossing frequently. Watch carefully and remove from heat and tip into a heat proof bowl as soon as they are done.
Remove tart tin from oven and allow to cool slightly.
Destone nectarines and cut into eights, more if you have larger nectarines.
Layout nectarines into tart pastry in a circular motion, or whatever pattern you like
Put apricot jam into a small bowl and add a small splash of water. Stir to thin and loosen up.
Using a pastry brush or spoon, brush the apricot jam all over the nectarines
Sprinkle over toasted pine nuts
Bake for a further 10 minutes until jam bubbles and pastry edges are lovely and golden brown.
Remove from oven and cool before removing from tin
Slice and enjoy! Lovely with a dollop of cream or my nectarine ice cream!