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1
Preheat oven to 375 degrees.
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2
Roll out pastry and use it to line a 10-inch fluted tart pan (the kind with a removable bottom).
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3
Cover pastry with foil or parchment paper and weigh down with dried beans, to keep it from shrinking during cooking.
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4
Bake in oven 20 minutes or until edges of pastry start to brown.
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5
As pastry cooks, make filling.
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6
Trim and wash rhubarb and cut into 2-inch lengths.
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7
Put in a saucepan with geranium leaves, if desired, orange juice and the half-cup of sugar.
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8
Bring to boil and simmer, uncovered, about 10 minutes, stirring occasionally, or until rhubarb is thoroughly softened.
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9
Taste and add more sugar if necessary.
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10
Remove from heat and set aside to cool.
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11
Beat whole eggs and the yolks with remaining sugar until thick and pale yellow.
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12
Beat in orange rind and cheese curd.
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13
Set aside about 1/4 cup of rhubarb.
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14
Fold remaining rhubarb into curd mixture and pour into the pastry case.
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15
Use reserved rhubarb to swirl in a pattern over the top of the tart.
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16
Arrange slivered almonds on top.
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17
Bake 35 to 40 minutes; remove to cool to room temperature before serving.
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18
Tart will be slightly runny when it comes out of the oven but will firm a little as it cools.
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19
But it should not be tough and custardy.
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20
Serve with dollops of creme fraiche.
