Melt the butter with the sugar in a deep-sided, heavy-based frying pan that can be used in the oven. Cook over a medium heat for about 5 minutes until it turns into golden caramel. Remove from the heat and set aside to cool slightly. Preheat the oven to 200°C/400°F/gas mark 6.
Place the peaches, pears and the strawberries in the pan creating a circle, breaking as necessary, ensuring that the entire base is covered. Sprinkle over the chocolate chips.
Meanwhile, unroll the puff pastry onto a floured surface and cut a disc shape about 25cm diameter, or about 5cm bigger than the top of your pan.
Lay the pastry over the fruit, tucking the overlap down inside the pan.
Bake the tart for 20–25 minutes or until the pastry is golden brown. Remove from the oven and set aside to cool for about 5 minutes.
Take a large circular plate and place face down on top of the pan. Quickly invert the pan to turn the tart upside down. Remove the pan, leaving the fruit facing upwards.
Grate more white chocolate over the tart and serve generous portions with vanilla ice cream.
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