Citrus Curd Tartlet with Rhubarb & Ginger Jam

Shortbread Crust1½ cups unsalted butter, room temperature

½ cup sugar

2 teaspoons vanilla

3½ cups flour

1 cup almond flour

1 teaspoon salt

2 eggs, beaten

Preheat oven to 375 degrees. In an electric mixer, blend together the butter, sugar, vanilla, flour, salt and the almond flour. Add the eggs until just combined with no visible egg remaining. Wrap and let rest in the refrigerator at least 1 hour or overnight.

Roll out the dough place in tart pan, prick all over with a fork and bake for about 15 minutes or until just browned.

Citrus Curd

8.25 ounces butter (2 sticks plus 1 tablespoon)

6.75 ounces citrus juice (orange, lemon, lime)

6.75 ounces sugar (about ¾ cup)

7 ounces egg yolks (about 10 large)

Combine ½ the butter, all the juice, and half the sugar in a sauce pan and bring to a boil. Combine egg yolks and remaining sugar. Temper eggs into lime juice mixture (add slowly so as not to make scrambled eggs!)

Cook to nappe (under 180 degrees and coats the back of a spoon). Remove from heat; add remaining butter a little at a time. Strain the mixture for a smoother curd into a bowl and place the bowl in an ice bath. Stir every so often to encourage even cooling.

Once cool, pour the curd into the prepared tart shell and bake for about 10 minutes, until the curd is set around the edges. A slight jiggle in the center is fine. Let cool completely before topping with rhubarb ginger jam. If refrigerating curd for later use, press a piece of plastic wrap directly onto the surface of the curd before covering with a lid. This will help prevent a skin from forming on top.

Rhubarb & Ginger Jam ¾ cup sugar

½ cup honey

1 cup water (or juice is a nice substitute)

6½ cups fresh rhubarb, medium dice, ends trimmed

1 large piece of ginger, peeled and smashed

In a large saucepan over medium-high heat, dissolve the sugar and the honey with a cup of water.

Add the rhubarb and ginger, bring to a boil. Reduce heat and continue to cook until mixture thickens.

The jam is done when you can run a spoon down the middle and no juice flows back into the center.

If preserving, water bath for 15 minutes, yield is 2 pint jars.

Kelly Sears