Extra virgin olive oil tart with jam

Preparation

Whisk the eggs with the sugar; add the extra virgin olive oil, the flour, the grated lemon zest, the baking powder, a pinch of salt, and mix all the ingredients. Let the dough rest for 2 hours in the refrigerator; line a non-stick tart mold with the well-rolled-out dough, sprinkle the jam until the mold is filled, and decorate the tart with crisscrossed strips of dough. Instead of strips, you can also make shapes such as hearts to place as desired on the tart. Bake at 165°C for about 35 minutes and let it cool before serving.