Rustic Fruit Tart
1 sheet puff or sweet shortcrust pastry
125 grams cream cheese or mascarpone cheese
1/4 cup sugar
1/4 cup ground hazelnuts or almonds
1/3 cup Ocean Spray® Whole Berry Cranberry Sauce
150 grams fresh/frozen/canned blueberries OR
2 peaches cut into quarters OR
8 slices drained canned peaches.
Preheat oven to 200°C (190°C for shortcrust pastry).
Lay pastry sheet onto greased oven tray and trim off corners.
Combine cheese, sugar, hazelnuts and Cranberry sauce.
Spread onto pastry leaving 4 cm rim. Place blueberries or peaches on top of cheese mixture.
Fold pastry over top of filling, then turn back top points to leave 4 - 5 cm centre uncovered. Press pastry seams together firmly.
Bake 20-25 minutes or until golden. Allow to cool and dust with icing sugar.