Prepare the pastry by putting the flour and sugar in a bowl and rubbing in the butter with your fingertips until the mixture resembles breadcrumbs; add the egg and mix lightly with a fork until dough just holds together; or blend flour, sugar and butter in a food processor for 10 seconds; add the egg and blend for another 15 seconds or until the dough holds together; shape into a ball, wrap and refrigerate for 1 hour
Meanwhile prepare the filing; drain the peaches and pears and set aside 4 peach halves and 4 pear halves; slice the remaining fruit and put into a saucepan with the drained sliced peaches; add the lemon rind, lemon juice, ground ginger and 1 tablespoon jam
Bring to the boil and then cook over medium heat for about 10 minutes or until the mixture is reduced; mash the fruit whilst cooking; leave to cool
Preheat the oven to 180C/Gas4; roll out the pastry on a lightly floured 35cm circle of baking parchment
With fingertips, roll edge towards centre until round measures 25cm in diameter and the edge is 2cm high; push edge in towards the center to make 8 evenly spaced scallops; transfer to a baking tray with the paper
Bake for 25 minutes or until pastry is golden; cool
Melt remaining peach or apricot jam in a small saucepan then press through sieve
Spoon cooled peach and pear mixture into pastry case; cut reserved peach and pear halves into slices, taking care to maintain their shape; arrange on filling and use the strawberries to finish off
Brush the top of the tart and with peach or apricot glaze and transfer to a serving plate
Servings 0