Water tart with berries

• 180 g of flour
• 60 g of sugar
• 1/2 teaspoon of yeast
• a pinch of salt
• 75 g of warm water
• 45 ml of seed oil (for me organic corn oil, originally peanut oil or whatever you prefer)
• aroma: lemon peel or vanilla (for me vanilla pod, seeds)

INGREDIENTS (for the top)

• blueberries and currants
• sugar or agave syrup or other sweetener
• lemon juice (a few drops)

• Prepare the water shortcrust pastry by placing all the dry ingredients in a bowl and mixing them. Add oil and water and knead until you obtain a smooth mixture. You do not have to let it rest like the classic shortcrust pastry. Roll it out in the greased mold or lined with baking paper.
• Wash the fruit. Cook a portion with the chosen sweetener and a few drops of lemon for about 7/8 minutes, the time needed to reduce it to a puree.
• Spread it in the shortcrust pastry shell and cook for about 25/30 minutes in a preheated oven at 180°, until golden.
• Let it cool and decorate with fresh fruit.