About the Book

Book: A Spinster for the Viscount

Author: Jackie Killelea

Genre: Christian Historical Romance

Release Date: August 5, 2025

A guarded wallflower. A charming viscount with a past. Can their fragile bond withstand a treasure hunt filled with secrets and a cunning rival’s schemes?

After five failed seasons and one humiliating heartbreak, Jane Talbot has accepted her fate as a spinster. She agrees to attend Lord Sperrin’s country house party to escape society’s scrutiny, but the promise of discovering the legendary jewel of Parcathia adds unexpected intrigue and draws her into the path of the far too charming Henry Lendin, Viscount Harroway.

Henry wears a smiling mask for society while grieving his father and bearing the burden of his duty. As the hunt for the jewel unfolds and he finds himself repeatedly in the company of the overlooked Miss Talbot, her quiet wit and warmth begin to break through his defenses. Could he finally have found a woman who sees beyond his title?

As they unravel clues amidst whispered secrets and lies, a rival emerges with both the jewel and Jane in his sights. With danger looming and love on the line, will Jane and Henry find the courage to claim the greatest treasure of all?

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My Thoughts

I enjoyed reading this book. I found it to be well written and easy to read. I liked Jane's personality and watching her interact with Henry. Trying to solve the clues about the jewel was fun. I look forward to reading more books by Jackie Killelea.

About the Author

Jackie Killelea is a born and raised small-town girl from Connecticut with a degree in English and Creative Writing. She started off her writing journey with poetry, soon shifting into novels and becoming hooked. On days when she’s not busy with her nose in a book, she can be found typing away with a cup of tea at her side.

More from Jackie

Hi all! I want to thank you so much for your interest in my book. Since reading it, perhaps you’ve wondered about a few things. Maybe one of those things is if I have a penchant for strawberries. After all, they come up in the novel often enough and are Henry’s favorite fruit. I must confess, dear reader, that they are mine, as well…
My mouth was watering when I was writing the strawberry-picking scene and I simply love the idea of a good strawberry tart. Therefore, I decided to take the basics for one and bend them to my preferences. And Henry’s. I do hope you’ll like them as much as I do! Note: The recipe is OLD FASHIONED. I MEAN IT. BE PREPARED FOR POSSIBLE ODD TASTE.
*Recipe for Henry’s Strawberry Tarts*
Ingredients
*Crust:*
– 1/2 Pound Butter(Cold)
– 1/2 Cup Ice Water/Cold Water
– 1/2 Tbsp. Salt
– 3 Cups Flour
Before beginning, preheat your oven to 375 degrees Fahrenheit. This is important, I tell you! At least, if you like to save time, like me.
In a medium/large bowl, add flour and salt. Stir. Cut cold butter into small cubes, then add to flour mixture, cutting the cubes in with a pastry cutter until fine crumbs form. Once this has occurred, add water one tablespoon at a time, mixing after each tablespoon. After all water is
incorporated, if the mixture is too sticky to roll, add more flour until it can be. If the mixture is too dry and won’t form into a ball, add one teaspoon of white vinegar and knead the dough(only a little). If still too dry, continue to add water by the tablespoon until the dough forms into a ball.
Once the dough is formed into a ball in the bowl and doesn’t stick to your hands when touched, set it out on a floured surface and roll it with a rolling pin to about a quarter of an inch in thickness. From here, it can be cut into circles and each circle can be placed into a mini tart pan. You can crimp the edges, if you’re feeling especially fancy. If you don’t have a tart pan on hand, you can use a cupcake pan and line the bottom half of each reservoir with pastry dough. The edges won’t be as pretty, but it will work in a pinch. Conversely, a full-sized tart pan will do just fine.
It is at this point, once your dough is in its pans, that you can place it in the preheated oven to let it cook for about 10-15 minutes in order to set. Make sure it doesn’t overcook, though. This setting process will prevent the bottom of the pastry from getting soggy from the filling, later
on. Just like with babies, soggy bottoms on pies and tarts are a big downer.
While that’s cooking, it’s time to make the filling.

*The Filling:*

– 1 1/2 Cups of strawberries, rinsed and dried.
– 1/3 Cup White Granulated Sugar
– 4 Eggs + 1 Yolk
– Unseasoned Breadcrumbs (Optional)

Take your strawberries and remove their tops. Attempt to keep as much of the red fruit as you can. We want as much of the good stuff as we can get. In a medium/large bowl, crush them(a potato masher can come in handy for this part, or even pop them in the blender. We want them super crushed) and set aside. The mixture will be liquidy (yes, I’m aware liquidy is not a
word).
In a separate bowl, whisk your eggs and the extra yolk. Once they’re well-beaten and a light yellow color, add the egg mixture a little at a time to the strawberry liquid, stirring after each addition. It is at this point that you may also add breadcrumbs and stir them in. They’ll make the consistency of the tarts a bit thicker. If you do choose to add them, I recommend adding 1/4 to 1/2 cup. Make sure they’re unseasoned! No one wants Italian-spice-flavored strawberry tarts. I don’t imagine so, anyway.

TAKE OUT YOUR CRUST BEFORE IT BURNS. THOSE TART CRUSTS ARE GETTING TAN IN
THERE. Ok, now that you’ve read that reminder, let’s continue.

You may spoon, ladle, pour, etc., your tart filling into your tarts, now. Make sure only to fill them 3/4 of the way to the top, for you don’t want to spill that goodness over the edge. Once your crust/crusts is/are filled, you can shove them into the oven. They’ll have to cook for twenty minutes. If you have a full-sized tart, it will likely have to cook for more. Examine it for doneness like you would a pumpkin pie; When you wiggle the pan, the middle should only jiggle a very little bit, not like there’s a bunch of liquid beneath. More like a jello wiggle. Not a water balloon. Add more time or take time away, depending on how the filling moves when you wiggle it.

Jello Wiggle = Yes
Water Balloon Wiggle = No

Once the tarts are done, take them out and let them cool for a while. The filling needs to set a bit more. Put the pan in the fridge, even, once it’s cool enough, if that’s what you’d like to do. When the tarts are sufficiently cooled(they can still be a little warm), you can remove them from their pans and decorate them with sweetened whipped cream and cut strawberries/fruits. Or leave them plain. Your choice.
They’ll look very cute, regardless of what you cooked them in. A fair warning before you try them, however: This recipe is a very old one that I’ve only changed a little. Therefore, don’t be surprised if the results are not what you’re expecting. This dessert is certainly not like those artificial, too-sweet, abominations we have today. Neither is it like the refined, well-spiced, classic treats we’ve come to love.
Bake at your own risk…And tag me on social media if you decide to make them. I’d love to see what you think!

Love to all and happy baking,

Jackie Killelea