Breakfast berry tart
Time: about 2 hours including rising
1 cup natural muesli
2 tablespoons honey
1 cup plain flour
8g sachet instant dry yeast
2 teaspoons caster sugar
30g butter, chilled, chopped
1/2 cup strawberry jam
150g fresh strawberries, thinly sliced
100g fresh or frozen blueberries
50g fresh or frozen raspberries
Icing sugar mixture and Greek-style yoghurt, to serve
Combine muesli and honey in a bowl.
Preheat oven to 220C.
Sift flour into a bowl. Add yeast, sugar and butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add 1/2 cup of warm water to flour mixture. Mix until dough comes together, adding more water if necessary.
Turn dough onto a lightly-floured surface. Knead for 8 minutes or until elastic.
Place in a lightly-oiled bowl. Cover with plastic wrap. Set aside in a warm place for 25 to 30 minutes or until dough doubles in size.
Lightly grease a large baking tray.
Turn dough onto a lightly-floured surface. Roll out dough to form a 2cm-thick, 20cm x 30cm rectangle. Place on prepared tray. Spread jam over dough. Top with fruit, and muesli mixture.
Bake for 15 minutes or until base is crisp. Dust with icing sugar. Serve with yoghurt.