½ cup granulated sugar
2 cups All Purpose Flour
7 oz. unsalted butter, chopped and chilled
1 tsp. lemon zest
1/8 teaspoon salt
1 large egg
¼ cup strawberry jam
Place into a food processor sugar, flour, salt and lemon zest and pulse the processor to combine the ingredients. Add cold pulse and pulse to combine until it resembles large cornmeal. Add the egg and pulse just to combine. Be careful not to over mix it.
Remove dough and flatten into a disk. Wrap in plastic wrap and chill in the refrigerator for 15 minutes.
Remove dough and roll out to ¼ inch thick. Place into a 9 inch tart pan. Save the scraps for the top of the tart by putting them back together into a flattened disk and wrapping them back in the plastic wrap and putting back into the refrigerator until you are ready to make the top.
Place tart pan into a preheated oven at 350 degrees and partially bake shell for 10 minutes. Remove shell from oven and allow to cool. Spread bottom of shell with strawberry jam.
2 ¼ cup ground walnuts
2/3 cup sugar
¼ cup cocoa powder
¼ teaspoon cinnamon
3 large eggs
Mix all ingredients together until smooth and place into cooled partially baked tart shell.
Roll remaining dough scraps to ¼ inch thick and using a pizza cutter cut ½ inch wide strips of dough. Weave the strips into a lattice top.
Bake filled tart in a preheated 350 degree oven for 25-35 minutes until a toothpick inserted into the brownie filling comes out clean.