Start this recipe by preparing the pastry. Rub together the flour, baking powder, butter and sugar. Add in the lemon zest and vanilla and add in enough water to form into a pastry. Roll out onto a floured worktop into an 11inch circle, trim the edges neatly and place onto a lined baking sheet. Next prepare the frangipan by mixing all the ingredients together. Spread the frangipan evenly over the pastry circle, leaving a 2 cm border without any frangipan. Mix together the fresh cherries and strawberry pie filling and spoon over the frangipan. Slice the pears thinly and arrange in a circle around the edge of the tart then fold the extra pastry in creating an edge. Sprinkle with the tablespoon of caster sugar and bake in the oven at 200`c for 30-35 minutes. As soon as the cobbler comes out of the oven dust with icing sugar and serve with the pouring custard.