In your Kitchenaid mixer fitted with the paddle attachment, add the 10 tbsp of room-temperature butter and begin mixing at low speed. After a minute, add in the cup of sugar, egg, 1 tsp of almond extract, and mix at low speed until combined.

Next, add the 1/3 cup of almond flour and 3 cups of all-purpose flour. Continue mixing at low speed just until all the ingredients are thoroughly combined. You don't want to over-mix!

Take the dough out of the mixer, shape it into a flattened out disk that is about 1" tall. Wrap it in plastic wrap and place it in the fridge to chill for at least 30 minutes. After that time, take it back out of the fridge and on a lightly floured counter, roll the dough out into a circle big enough to fit your 9" lightly oiled tart pan.

Once the dough is rolled out, gently fold it back over the rolling pin and transfer it to the tart pan. After this, make sure to gently press the dough into the bottom and sides of the pan, try and keep it as even as possible all the way around. Once this is finished, place the tart pan back in the fridge for at least 1 hour for the dough to chill.

Once the hour chill time is almost up, preheat the oven to 325 degrees. Remove the crust from the fridge and place a piece of parchment paper over the top of the crust covering all of it. Fill the tart with either dried rice, dry beans, or pie weights. Place the tart shell on the middle rack in the oven and bake for 15 minutes. After this, take the tart shell out of the oven, remove the beans/rice/pie weights and parchment, then put it back in the oven and bake for another 15 minutes.

After this second bake, remove the tart shell from the oven and place it on a cooling rack to be filled with the rhubarb curd.

While the shortbread crust is chilling in the fridge, it's time to make the rhubarb curd! Begin by cutting the fresh rhubarb into chunks. Place the 3 cups of rhubarb, 1 tbsp of lemon juice, and 1/2 cup of honey in a medium-size saucepan on the stove over medium heat. Stir frequently.

Once the rhubarb mixture begins to bubble, reduce the heat to low, cover the pot with a lid, and continue cooking for another 10 minutes or until the rhubarb is soft and mushy. Keep coming back to stir it occasionally so it doesn't burn on the bottom.

While the rhubarb is cooking, in a separate bowl whisk together 5 egg yolks and 1 whole egg. Also add to this bowl, 1/4 tsp of cinnamon, 1/4 tsp of vanilla extract, 1/8 tsp of nutmeg, and 1/8 tsp of salt. Set aside momentarily.

Once the rhubarb is thoroughly mushy, remove it from the stove and pour it into either a blender or a food processor, and blend it until it's pureed. Then transfer the puree back to the saucepan.

Turn the stove to medium-low heat. Give the eggs a quick whisk to stir back in the spices and then pour this into the rhubarb puree. With a rubber spatula, continually stir and scrape the sides of the pan while the Rhubarb curd is cooking. Using a kitchen thermometer, cook until it reaches 168 degrees. This should take 5-10 minutes.

After the curd reaches 168, remove it from the stovetop and stir in the 3 tbsp of salted butter until completely combined. Pour all of the Rhubarb Curd through a fine-mesh sieve to strain out any extra pith or rhubarb strings. This will make it silky smooth! Then set the curd to the side to begin cooling while you finish up the shortbread crust.

Preheat the oven to 375 degrees. Fill the blind-baked shortbread pastry shell with the rhubarb curd. This curd barely rises at all while it is being baked, so fill the shell almost to the top. You may have curd leftover. Smooth out the curd with a rubber spatula. Then, place the tart on the middle rack of the oven and bake for 15-18 minutes. You'll know it's done when the edges are set but the center still looks wiggly.

Remove the Rhubarb Curd Tart from the oven and let it cool on a cooling rack until it's barely warm and then transfer to the fridge to chill and finish setting up for at least an hour before decorating. Once it's chilled, decorate with fresh fruit of your choosing! Serve chilled and enjoy!