1 batch lemon shortbread
Good jam – preferably a tangy sort. Our Raspberry Jam or marmalade is ideal for this purpose.
Chopped nuts for garnish
Heat the oven to 425°. Pat the dough out and shape it on a parchment-covered baking sheet. Bake it for about 8-10 minutes or until lightly golden. (Watch it! As you can see, I let mine burn a bit.) Remove and let cool for a few minutes. Increase the heat to 500°. Cover the tart base with jam, sprinkle with chopped nuts, and put in the oven for about ten minutes, or until the jam bubbles slightly or gets a smooth glazed look.
Remove and let cool for at least 20 minutes – hot jam is not fun to eat!