This year's holiday we spent in the south of Europe, where we feasted on melons and watermelons. Only the shape of the bright red watermelons is reminiscent of the ones you can buy in Poland. These melons were a revelation. I didn't expect that they could taste so much like and have the same colour as honey. They were excellent. Sometimes we had a problem deciding which type to eat.

Despite this, towards the end of the holiday, we wanted our summer fruits again. Raspberries, blackberries, blueberries, currants and gooseberries - our gardens are amazing and rich with delicacies. It was no wonder that our first step after returning home was towards the fruit market. Hungry people buy with their eyes, so the amount of fruit we purchased was beyond what we were able to eat. As we didn't manage to eat everything, I made a tart with the rest of the fruity treasures. Along with its filling, this cake is distinguished by its thin, not so sweet granary dough. Try it – it is a really tasty combination.

Ingredients:
dough:
250g of whole wheat flour
75g of caster sugar
a pinch of salt
150g of butter
1 egg
filling:
400g of blueberries
100g of red currants
100g of gooseberries
3 tablespoons of flour

1 tablespoon of starch
5 tablespoons of sugar

Heat the oven to 180C.
Mix together the dry ingredients of the dough in a bowl. Put them onto a moulding board, add the butter and egg. Mince the mixture with a knife and quickly knead into a smooth dough. Cover with some plastic wrap and leave in the fridge for half an hour. Divide the dough into two parts (2/3 and 1/3). Cover a baking pan (24cm) with the bigger part of the dough, leaving the edges slightly raised around the sides. Leave in the freezer for 15 minutes. Take it out of the freezer quickly and put it into the oven. Bake for 15 minutes. Leave to cool down. Don't turn off the oven.
Clean the fruits, and remove the shanks from the currants. Mix the fruits with the rest of the ingredients in a bowl. Put it onto the cake. Form a grid from the rest of the dough. You can put the dough into the freezer and then grate it directly onto the fruits. Bake for 20 minutes. Sprinkle the cool cake with the caster sugar.

Enjoy your meal!