Cherry tart

In a bowl break the eggs and add sugar, grated lemon zest and yeast. Knead by pouring the flour into the mixture a little at a time, and knead the dough until a sufficiently dense consistency is obtained. Spread 2/3 of the pastry on a sheet of baking paper until it is 3 mm thick. After greasing and flouring a baking tray with a diameter of approximately 28 cm, carefully remove the baking paper and adjust the broths with the help of a knife. Then cover the bottom of the pastry with the jam and add the pitted cherries in syrup whole or cut in half. Bake in a preheated static oven at 180 ° C for 40 minutes or in a fan oven at 170 ° C for 40 minutes.