-
1
Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend.
-
2
Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175F, about 12 minutes (do not boil).
-
3
Remove bowl from over water.
-
4
Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.
-
5
Blend flour, sugar, and salt in processor.
-
6
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
-
7
Add cream and egg yolk and process until dough clumps together.
-
8
Gather dough into ball; flatten into disk.
-
9
Roll out dough on floured surface to 13-inch round.
-
10
Transfer to 10-inch-diameter tart pan with removable bottom.
-
11
Fold dough overhang in and press onto pan sides, forming double-thick sides.
-
12
Pierce crust all over with fork; freeze 30 minutes.
-
13
Preheat oven to 375F.
-
14
Bake crust until cooked through, about 30 minutes.
-
15
Cool crust completely in pan on rack.
-
16
Spread curd evenly in cooled crust.
-
17
(Can be made 1 day ahead.
-
18
Cover; chill.)
-
19
Cut peel and white pith from oranges.
-
20
Using small sharp knife, cut between membranes to release orange segments.
-
21
Transfer segments to paper towels and pat dry.
-
22
Arrange orange segments in concentric circles atop orange curd.
-
23
Chill tart up to 1 hour.
-
24
Remove pan sides.
-
25
Cut tart into wedges.
-
26
Drizzle lightly with Orange Caramel Sauce and serve.
