Super Simple Shortbread JamThis Jam tart is delicious and so easy to achieve with just a few ingredients. Incorporating our raspberry preserves and roasted hazelnuts makes it a perfect Northwest tart that's so easy to throw together if you’re going to be entertaining guests, or even just a nice after dinner treat for the family.

Glazed Honey Drunken Salmon



1 Batch of pre made shortbread
2 sticks unsalted butter at room temperature
1 cup confectioners sugar
1 tspn vanilla extract
1/2 teaspoon of salt
2 cups all purpose flour plus more for rolling Columbia Empire Farms Raspberry Preserves
1/4 cup chopped Columbia Empire Roasted Hazelnuts




For the shortbread:
Combine butter, sugar, vanilla, and salt in an electric mixer until combined. Switch mixer to a lower setting and add in flour until dough begins to form. Place dough on a piece of floured parchment paper and roll into a log with floured hands. Wrap tightly with parchment paper and refrigerate for an hour or and hour and a half until dough is firm. You can store the dough longer by wrapping the parchment coated log in plastic wrap.
For tart:
Heat the oven to 425 degrees and pat out the shortbread dough into a large rectangle on a parchment lined baking sheet. Pinch the edges of the shortbread dough so they are slightly raised. Bake the tart base for about 810 minutes until it is golden in color, then remove and let sit for a few minutes to cool slightly while increasing the oven temperature to 500 degrees. Spread the raspberry jam in a thick layer all over the center of the tart base and sprinkle with the chopped hazelnuts. Put it back in the oven until the jam bubbles slightly, then remove and let cool completely.