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1
Peel the ginger and grate it using the small holes of a cheese grater.
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2
Discard the woody fibres and save the pulp and juice.
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3
Prepare the shortcrust pastry, adding the ginger's pulp and juice at the same time as the butter.
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4
Line a 10-inch tart pan with the dough as instructed, cover with plastic wrap, and refrigerate for 30 minutes, or up to a day.
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5
Preheat the oven to 350F Bake the tart shell for 15 to 20 minutes, until golden, keeping an eye on it.
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6
While the dough bakes, peel the peaches (this is easier if you blanch them first by putting them in a pan of simmering water for a minute); no need to peel the nectarines.
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7
Core and slice the fruit, about 12 slices per fruit, and put the slices in a colander to drain for 15 minutes if they are very juicy.
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8
(Save the juices to drink).
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9
Dice the candied ginger finely and set aside.
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10
In a medium mixing bowl, whisk together the cream and egg.
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11
When the crust is golden, remove it from the oven (leave the heat on) and let cool for 5 minutes.
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12
Arrange the fruit in a circular pattern over the crust, starting from the outside.
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13
Pour the egg mixture evenly over the fruit; it will look a little thin.
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14
Sprinkle with brown sugar - 1 tablespoon if the fruit is very sweet, 2 or 3 if it isn't - and candied ginger.
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15
Bake for 25 minutes, until the fruit is softened.
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16
Turn off the oven and leave the tart in the closed oven for another 10 minutes.
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17
Transfer to a rack to cool completely before serving.
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18
(The tart can be prepared up to 8 hours ahead.
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19
Cover with foil and keep at room temperature.
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20
).
