Whisk the egg with the sugar, add the olive oil and zest, and whisk again.

Sift in the flour with the baking powder and knead a pliable dough. Add a little more flour if needed, but it's best to avoid it.

Press the dough into a 28 cm pan and bake at 180°C for exactly 20 minutes.

Carefully flip the cooled base onto a plate or board and brush with fruit syrup or cherry jam.

Whip the cream, spread it over the jam, and decorate the tart with strawberries.