A packet of blueberry jam and fresh blueberries for decorating.
PROCEDURE
In a large bowl, mix the 4 eggs with the sugar, seed oil and the peel of an organic lemon with a whisk. Add sifted yeast and flour (a little at a time). When the mixture becomes difficult to work, transfer it to a work surface and finish adding the flour until the mixture no longer sticks to your hands (you may not need all the flour). It is not necessary to put it in the refrigerator.
Roll out the dough with a rolling pin and then put it in the previously buttered and floured mold. Cover with fruit jam.
Prepare the perforated pastry disc, if you have the Tescoma grid, and place it on top (you can put the grid in the freezer for 10 minutes, it will make it easier to move the pastry on the cake). Watch the tutorial here. Or prepare the classic diamonds with a wheel and place them crisscrossed on the tart.
Seal the edges by pressing lightly.
Bake at 180 degrees for about half an hour (adjust according to your oven).
After cooking, let it cool thoroughly before decorating with fresh fruit.
It can be kept for a few days under a glass bell jar.
