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1
Combine flour, sugar and salt in processor.
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2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
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3
Whisk 2 tablespoons ice water and yolk in small bowl.
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4
Add to dry ingredients and blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic and refrigerate at least 1 hour and up to 1 day.
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7
Preheat oven to 375F.
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8
Roll out dough on lightly floured surface to 13- to 14-inch round.
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9
Transfer dough to 11-inch-diameter tart pan with removable bottom.
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10
Press in overhang, forming double-thick sides.
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11
Pierce dough all over with fork.
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12
Freeze crust 30 minutes.
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13
Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes.
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14
Transfer to rack and cool.
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15
Bring milk and cardamom to boil in medium saucepan over medium-high heat.
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16
Remove from heat.
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17
Cover and let steep 15 minutes.
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18
Strain milk into bowl.
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19
Whisk yolks, sugar and flour in medium bowl to blend.
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20
Gradually whisk in milk.
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21
Return to saucepan and cook over medium heat until pastry cream thickens and boils, whisking constantly, about 5 minutes.
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22
Whisk in butter, then vanilla.
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23
Transfer to bowl.
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24
Press plastic wrap onto surface.
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25
Chill until cold, at least 4 hours and up to 1 day.
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26
Cut peel and white pith from oranges.
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27
Slice into 1/4-inch-thick rounds.
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28
Drain rounds on paper towels.
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29
Whisk preserves and grenadine, if desired, in small bowl to blend.
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30
Spread pastry cream evenly in tart crust.
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31
Arrange oranges in overlapping concentric circles on pastry cream.
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32
Brush apricot glaze over oranges.
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33
Chill until set, about 15 minutes.
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34
(Can be made 6 hours ahead; keep refrigerated.)
