Put the eggs, oil, sugar, salt and stir in a bowl.
Also add the flour with the baking powder and lemon peel and start working.
Move the mixture on a lightly floured pastry board and work with your hands until you obtain a homogeneous dough.
Take the pastry again and divide it into 4 blocks.
Line the baking paper mold, then start to compose the tart.
Start with the first layer: spread the first dough in a fairly thin layer, about 4 mm, and cover the bottom and part of the walls of the mold.
Prick the base with the tines of a fork and cover with a little jam, leaving 1-2 cm free along the edges.
Continue with the second layer: spread the second dough thin enough, prick it with a fork while it is still on the pastry board, and add it to the mold over the jam. Raise and crush the edges slightly, then stuff this layer too.
Proceed in the same way with the third dough, to create another layer: roll out, prickle, add it to the others, stuffed with jam. Do not raise the edges for this last layer.
With the last dough, create strips and decorations and apply them on the tart, then let it rest in the fridge for at least 15 minutes.
In the meantime, turn the oven on in ventilated mode and bring it to a temperature of 180 ° C.
After 15 minutes, heat the oven well, cook for about 35 minutes or until golden brown.
The layered tart is ready. Let it cool well, then turn it out gently and serve.
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