250 g of Blend of natural flours for Mulino Marello tarts and biscuits

Half a sachet of natural yeast based on bicarbonate and cream of tartar

30 g of organic whole sugar

40 ml of corn oil

Approximately 120 ml of water

Zest of half an untreated lemon

5-6 tablespoons of peach compote with no added sugar

1 nectarine

1 tablespoon organic sunflower seeds

Procedure

In a bowl, mix together the flour, natural yeast, brown sugar, lemon peel with oil and water until you obtain an easily workable mixture. Cover the cake tin with the shortcrust pastry obtained, leaving the edges high. Fill with jam and cook in the oven at 180 degrees for about 30 minutes. Once cooled, add the nectarine slices and sunflower seeds.

Store in the refrigerator for up to 3 days.