Rhubarb Ginger Tart

​pastry for a 9” tart or pie pan (preferably made with butter)
1/2 C. butter (room temperature)
1/2 C. sugar
2 eggs
1 tsp. vanilla extract
3 Tbs. all-purpose flour
1 1/4 C. (4 oz.) blanched almond flour
1 jar Tait Farm Rhubarb Ginger Conserve
3 Tbs. sliced (‘shaved’) raw almonds
creme fraiche or whipped cream 

Preheat oven to 375 degrees. Fit the pastry into the tart or pie pan. Prick with a fork and chill in the refrigerator for 20 minutes. Bake the pastry shell for 12 minutes. While the pie shell is baking, make the filling. 
In a mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
Whisk the flour and almond flour together and add to the butter mixture.
Remove the pie shell from the oven and spread the jar of Ginger Rhubarb Conserve evenly over the bottom of the crust. Spoon the almond filling carefully over the top, spreading it out gently to cover the layer of jam. Sprinkle the sliced almonds over the top.
Reduce oven temperature to 350 degrees. Place the tart on a baking sheet and bake for 35 minutes or until the filling is ‘set’ and golden brown. Cool at least 30 minutes before serving with creme fraiche or whipped cream. Serves 6-8

Note:This tart can be made with any Tait Farm jam. The flavoring can be altered - use almond extract with Sour Cherry Jam or lemon extract with Blueberry Preserves.