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1
Preheat oven to 425F.
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2
On a lightly floured surface roll out dough into a 15-inch round (1/8 inch thick) and fit it into an 11-inch tart pan with a removable fluted rim.
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3
Trim dough flush with rim and lightly prick bottom all over with a fork.
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4
Chill shell until firm, about 30 minutes.
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5
Line shell with foil and fill with rice or beans.
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6
Bake shell in middle of oven 15 minutes.
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7
Remove rice or beans and foil and bake shell until golden, about 8 minutes more.
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8
Cool shell in tart pan on a rack.
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9
Shell may be made 1 day ahead and kept in an airtight container at room temperature.
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10
In a 1 1/2-quart heavy saucepan bring milk just to a simmer over moderate heat.
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11
In a metal bowl whisk together yolks, sugar, flour, and zest and add hot milk in a stream, whisking.
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12
Transfer mixture to pan and bring to a boil over moderate heat, whisking constantly.
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13
Simmer pastry cream, whisking constantly, 1 minute and transfer to a bowl.
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14
Whisk in grappa and cool, stirring occasionally.
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15
Chill pastry cream, its surface covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.
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16
With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board.
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17
Cutting from top to bottom, remove peel and pith.
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18
Cut oranges crosswise into thin slices and drain slices in one layer on several thicknesses of paper towel 15 minutes.
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19
In a small saucepan bring marmalade to a simmer, stirring, and force through a fine sieve into a bowl, pressing hard on solids.
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20
Discard solids.
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21
Spread pastry cream evenly in tart shell.
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22
Arrange orange slices decoratively over pastry cream, overlapping them slightly to cover cream, and brush with marmalade.
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23
Crostata may be made 2 hours ahead and chilled, covered.
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24
Bring crostata to room temperature before serving.
