Peach and Blueberry Tart

Preheat the oven to 190ºC and line a baking tray with greaseproof paper.

Add the cream cheese and jam to a small bowl and mix to combine.

Lay the puff pastry out on the lined baking tray and use a sharp knife to score a 1cm border around the edge of the pastry.

Spread the cream cheese mixture onto the puff pastry, all the way up to the edge of the scored border.

Add your sliced peaches and dot the blueberries in any of the gaps.

Brush the border of the pastry with the skimmed milk and pop into the oven for 20 minutes, until the pastry border is golden brown and the peaches are just starting to colour.

Slice into 8 portions and serve with ice cream, custard or yoghurt!