Rustic Fruit Tart

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.