Steps

• In a mixing bowl, combine the dry ingredients, the flour with the sifted baking powder, and the sugar.

  After mixing them, use a fork to create a well in the center, into which you will pour the water and oil.

  Add the grated orange peel and a pinch of salt.

  Using the fork, stir from the center to the edges, to incorporate the dry ingredients around.

  

• When the dough begins to be unworkable with the fork, knead with your hands until a dough ball forms.

  It should be smooth and compact.

  Roll out the dough in your preferred mold, measuring between 8-9 inches in diameter.

  As you can see, I used a rectangular one and used compostable parchment paper.

  If you prefer, you can butter and flour the mold you choose.

  Before proceeding with the jam, I pricked the bottom of the dough a bit with the tines of a fork.

  I added the jam and decorated.

  For decoration, I opted for a heart-shaped cutter and with it, I created, in addition to hearts, also the butterfly shape you see.

  For this reason, it reminded me of spring and I named it that way.

  Just bring the two shortcrust pastry hearts together at the pointed ends, leaving a small space to add the thin body of the butterfly.

  Once at temperature, bake at 356°F static for about 28 minutes. Always adjust according to the power of your oven.

  Take it out of the oven and enjoy this delicious, cheerful, and light tart.