-
1
For the jam:
-
2
In a medium saucepan, over medium heat, mix together sugar, nectarines, vanilla and zest of orange. Mash up any large pieces of nectarine, and allow mixture to boil. Stir occasionally to ensure that it does not stick to the bottom of the pan. Let the mixture boil for approximately 30 minutes, allowing extra moisture to evaporate from the pan. After 30 minutes, remove pan from heat, set aside and allow to cool.
-
3
For the Shortbread Cups:
-
4
Preheat oven to 375 degrees F.
-
5
Brown the butter in a small saucepan over medium heat. When it melts and begins to foam, you're almost ready. It will start to turn a light tan color and smell nutty. Stir constantly, scraping the bottom of the pan to avoid the butter from burning. As soon as it browns take it off the heat and place it in a freezer safe container. Place it in the freezer until solid, approximately 1/2 hour.
-
6
In a medium bowl, mix together sugar, baking powder, flour, salt, spices and egg. With a pastry blender, blend in the solidified browned butter from the freezer. Place just shy of 1/4 cup of the pastry blend into each cup of a greased non-stick standard cupcake pan (recipe makes 24), packing the mixture down with your hands to cover the bottom and around the sides of each cup.
-
7
Par-bake the cups in the preheated oven for 7 minutes. Then remove the pans from the oven and let cool on counter until jam and filling is finished and ready for assembly.
-
8
For the filling:
-
9
In a medium bowl, whisk together eggs, sugar, zest of orange, flour and vanilla. Brown butter in small saucepan the same way that you did above. Once butter is browned, slowly pour it into the flour mixture and stir until entirely incorporated.
-
10
To assemble:
-
11
Fill par-baked shortbread about 2/3 full with filling. Dollop jam on top of the filling, filling the cup almost to the top. Swirl the jam into the cups with a chopstick or knife.
-
12
Bake for 18 minutes in 375F degree oven. Allow to cool thoroughly before removing from cupcake pan.
-
13
To remove them from the pan, take a butter knife around the edges of the shortbread cups and pop them out of cupcake tin. Serve with tea or devour just because.
