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1
Butter an 11-inch fluted tart pan with a removable bottom with 2 teaspoons of butter and set aside.
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2
Make the pastry by combining the flour, salt, lemon zest, and confectioners' sugar in a mixing bowl.
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3
Add the butter and, using a pastry cutter, 2 knives, or your hands, work in butter until mixture resembles coarse crumbs.
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4
Combine the egg and orange liqueur in a small bowl and add to the flour mixture.
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5
Using a fork, stir until the mixture just comes together.
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6
Turn dough out onto a lightly floured surface and knead just until a dough is formed.
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7
Shape into a flattened disk, wrap in plastic, and transfer the dough to the freezer for 15 minutes.
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8
Place the dough on a floured surface and roll into a 13-inch round.
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9
Transfer dough to the prepared tart pan and ease dough into the edges and up the sides of the pan.
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10
Trim excess dough.
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11
Transfer to the refrigerator for 30 minutes.
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12
Preheat the oven to 375 degrees F.
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13
Remove the tart shell from the refrigerator and prick it all over with the tines of a fork.
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14
Line the pastry with aluminum foil or parchment paper and fill with pie weights or dried beans.
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15
Bake the crust until the edges just begin to turn golden, about 15 minutes.
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16
Remove from the oven and remove the pie weights and aluminum foil and bake for an additional 10 minutes, or until the crust is light golden brown.
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17
Remove from the oven and set aside on a wire rack to cool.
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18
Make the filling by combining the blood orange juice, orange zest, brown sugar, and mascarpone in a mixing bowl; whisk until smooth.
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19
Add the eggs and egg yolks, 1 at a time, beating after each addition.
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20
Add the liqueur and stir until smooth.
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21
Pour the filling into the cooled tart shell.
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22
Bake until the filling is lightly browned in spots and the crust is golden, about 25 minutes.
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23
Let cool completely.
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24
Dust with confectioners' sugar and serve.
