GRANARY TART WITH SEASONAL FRUIT

GRANARY TART WITH SEASONAL FRUIT
Today I would like to show you the tart which you may prepare with almost all season fruit. In Poland I use to make it with raspberries, blackberries, blueberries, currants or goosberries. The advantage of this cake is the whole wheat flour. Thanks to it the texture is very interesting. It is one of my favourite summer cakes
Dough:
250 g of whole wheat flour
75 g of castor sugar
a pinch of salt
150 g of butter
1 egg

Filling:
400 g of blueberries
100 g of red currants
100 g of gooseberries
3 tablespoons of flour
1 tablespoon of starch
5 tablespoons of sugar
Heat the oven to 180ºC.
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.

Source and photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com/