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1
Preheat the oven to 375F.
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2
Toast the nuts in a medium skillet over medium heat, shaking the pan frequently until they brown slightly and become aromatic, 2 or 3 minutes.
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3
When the nuts are cool, grind them to a powder in a food processor.
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4
Add the flour, salt, granulated sugar, cinnamon, and lemon zest and pulse to blend and mince the zest.
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5
Add the butter and process just until the mixture is crumbly, about 10 seconds.
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6
Transfer the mixture to a bowl and stir in the egg yolks.
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7
Add the lemon juice.
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8
If 1 tablespoon does not allow you to gather the mixture into a ball, add a little more.
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9
Wrap the ball in plastic or wax paper, flatten into a small disk, and freeze the dough for 10 minutes or refrigerate for 30 minutes.
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10
Roll out about two thirds of the dough, keeping the remainder wrapped in plastic.
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11
Place the dough in an 8- or 9-inch tart pan.
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12
Prick the crust all over with a fork.
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13
Bake for 12 minutes, or just until it begins to darken.
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14
Cool for a few minutes; meanwhile, roll out the remaining dough and cut it into strips.
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15
Spread the jam on the crust, then top with the lattice strips.
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16
Bake for another 30 minutes or so, until the crust is brown.
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17
Remove and cool.
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18
Sprinkle with a little confectioners sugar before serving at room temperature.
