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1
Crust:
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2
In a food processor, blend flour, confectioners' sugar, and salt.
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3
Add butter and blend until texture is that of fine meal.
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4
In a small cup, beat yolk with cold water.
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5
With motor running, drizzle in yolk mixture and blend until dough just comes together.
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6
Press dough evenly into bottom and sides of a 10-inch fluted tart pan with removable bottom.
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7
Freeze 15 minutes.
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8
Adjust oven rack to lower third of oven.
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9
Preheat oven to 375 degrees F.
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10
Bake crust about 20 minutes, or until lightly browned.
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11
Cool completely on a wire rack.
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12
Keep oven on.
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13
Curd:
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14
Pour juice in a large microwave-safe glass measuring cup.
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15
Microwave on high 12 to 15 minutes, until reduced to 3/4 cup.
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16
Pour juice into a medium saucepan; add sugar, butter, and salt.
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17
Cook, stirring, over medium heat until butter melts.
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18
In a medium bowl, whisk yolks and eggs.
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19
Gradually whisk in half of juice mixture.
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20
Gradually whisk back into the remaining juice mixture in saucepan.
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21
Return saucepan to medium-low heat and cook, 4 to 5 minutes, stirring constantly, until mixture thickens enough to coat the back of a spoon.
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22
Pour through a sieve set over a bowl; stir in zest.
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23
Place tart pan on a baking sheet.
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24
Pour into partially baked tart shell and bake about 10 minutes, or until crust is golden and curd barely jiggles.
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25
Cool completely on wire rack.
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26
Refrigerate overnight (Tart will firm up once it is chilled).
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27
Garnish with orange slices just before serving.
