Spiked with orange liqueur and topped with colorful wheels of brûléed citrus, this light and creamy tart is a centerpiece dessert.
Makes one 13" x 4" tart
5½ ounces (1¼ cups) unbleached white flour
1½ tablespoons sugar
4 ounces (½ cups) cold unsalted butter, cut into ½-inch cubes
Yolk of 1 large egg
2 tablespoons ice water, plus more if needed
⅓ cup sugar
¼ cup cornstarch
2 tablespoons freshly grated orange zest
Pinch kosher salt
1½ cups whole milk
Yolks of 3 large eggs
2 tablespoons organic orange liqueur, such as Fruitlab
3 ounces (6 tablespoons) cold unsalted butter, cut into ½-inch cubes
2 tablespoons orange marmalade (above)
¼ cup organic orange liqueur
2 or 3 mixed large Valencia and blood oranges, thinly sliced
¼ cup sugar
1. Make crust: In a food processor, pulse flour and sugar to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds.
2. In a small bowl, beat egg yolk with 2 tablespoons ice water. With food processor running, slowly drizzle egg mixture into flour mixture. Pulse, adding more ice water 1 tablespoon at a time if needed, until dough holds together but is not too sticky. Turn out onto parchment paper and flatten into a rectangle. Wrap in the parchment and chill at least 1 hour.
3. Make filling: In a medium saucepan, whisk together sugar, cornstarch, zest, salt, milk, and egg yolks. Cook over medium-high heat, whisking constantly, until mixture thickens to a pudding, about 5 minutes.
4. Remove from heat and whisk in liqueur and the butter 1 Tbsp. at a time. Transfer to a bowl, press parchment paper directly onto surface, and chill at least 2 hours and up to 2 days.
5. Grease a large, removable-bottom tart pan, about 13" x 4". On a lightly floured surface, roll dough to a ⅛-inch thickness, forming a 15" x 5" rectangle. Transfer to pan, tuck into edges, and press up sides. Roll over top to trim edges. Prick bottom and sides of dough. Chill 30 minutes.
6. Heat oven to 375 degrees. Cover dough with parchment and top with pie weights. Bake until golden, about 15 minutes. Remove weights and parchment and bake until dry, 10 minutes longer. Cool completely.
7. Whisk filling to loosen. Scrape into tart shell, smooth to fill shell, and chill.
8. Make topping: In a small saucepan, combine marmalade with liqueur and cook over medium heat until melted and reduced by half, about 8 minutes. Set aside.
9. Heat oven to 400 degrees Line a baking sheet with a silicone baking mat. Press each orange slice into sugar and transfer to sheet, sugar side up. Bake until caramelized, about 12 minutes.
10. Arrange caramelized slices over top of tart. Brush tart with orange glaze. Chill until ready to serve. To serve, carefully remove from pan and transfer to a platter. Best served within 2 hours of assembling.
Related: The Easiest Pie Crust You'll Ever Make