Pre the heat oven to 190°C/375°F/Gas 5 and lightly grease a 23cm pie or flan dish.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste.
Empty the mixture into the pie dish and press down using a spoon or your fingertips. Bake for approximately 12 minutes until it is a nice golden brown colour. Remove from oven and allow to cool.
Arrange raspberries on the cooled shortbread. Heat the jam in a saucepan until it begins to boil. Spoon the jam over the fruit.
Cover and refrigerate for an hour before serving.
Serve with whipped cream, crème fraiche or icecream.