Fruit Bowl Crumble Tart

• 2 sheets Pampas Puff Pastry, thawed
• 2 medium apples or pears, sliced thinly
• 375g fresh or frozen berries (see tip)
• 175g biscuits (see tip)
• 60g butter, chopped
• ½ tsp ground cinnamon
• ½ cup (110g) CSR Caster Sugar
• 100g nuts, chopped coarsely (see tip)
• CSR Pure Icing Sugar and double cream, to serve

TIPS We used shortbread fingers, walnuts and a mix of blueberries, blackberries and raspberries.

1. Preheat oven to 220˚C (200˚C fan-forced). Line a large oven tray with baking paper. Place pastry sheets on prepared tray, overlapping by 2cm to form a long rectangle.
2. Crumble biscuits into a bowl (chop if firm). Add butter, cinnamon and sugar; rub butter and sugar together with biscuits until combined, then stir in nuts. Scatter three-quarters of the crumble mixture evenly over pastry leaving a 5cm border. Top with apples, berries and remaining crumble. Fold in long sides, then short sides, pressing down on pastry slightly to secure.
3. Bake 20 minutes or until pastry is puffed, golden and cooked through. To serve, dust with icing sugar and top with double cream.