Jam and Rhubarb Curd Tart

This recipe uses jam instead of fresh fruit and sugar to go with the rhubarb.  I used blackberry, but probably any jam will do.

Size: this fills an 11 inch tart pan with a crust already baked and prepared in it

Make one recipe Pate Sablee

1 1/3 c. prepared fruit jam
1.5 lbs rhubarb stems, skinned and chopped
4 egg yolks
3 tbsp cornstarch
1/2 tsp salt
1 tbsp butter
juice from 1/2 an orange
1 tbsp water

1 hour before making the filling, start by preparing the dough for the crust (see Pate Sablee above).  This must chill for 30 minutes and then bake for 15.

After the crust is baked and cooling, start preparing the Curd filling.

Skin and chop the rhubarb, place it all in a medium pot on stove.  Add the jam, salt, juice and water.  Bring to a low boil and cook for 5 minutes.  While that comes to a boil, separate the eggs and whisk the yolks till smooth.  In a separate small bowl, put the dry cornstarch, then add a little (just enough to make a paste) of the curd mixture, blend it.  Keep blending until you have a mixture that's free-flowing, and add it into the filling pot.

After the 5 minutes cooking time, the rhubarb should be dissolving.  This is the time to temper the egg yolks.  Like with the cornstarch, add a little of the cooking mixture to the egg yolks, whisking them to blend evenly.  Blend about 2/3 c. of the fruit mixture, then pour it all into the pot.  Add the butter.  Cook for another 5 minutes on med-low, stirring constant and slowly.  Do this until the curd mixture has thickened. 

Pour the curd into the baked and cooled tart crust.  Let it cool completely overnight before serving.