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1
For the jam: Set a sieve over a medium bowl.
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2
Trim the ends from the oranges, then cut away the peel and pith.
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3
Working over the bowl to catch the juice, cut along the membrane on both sides of each orange segment with a paring knife and let the segments drop into the sieve.
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4
Squeeze the juice from the leftover membranes into the bowl.
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5
Remove the segments from the grapefruits in the same manner, and squeeze the juices from the leftover membranes into the bowl.
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6
Remove the segments from 1 lemon and squeeze the juice from the leftover membranes into the bowl.
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7
Squeeze the juice from the remaining lemon into the bowl.
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8
Place the citrus segments, juices, sugar and arrowroot in a medium saucepan.
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9
Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer until thick, 1 to 1 1/2 hours.
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10
Let cool at room temperature for 30 minutes, then refrigerate for 30 minutes.
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11
For the crust: In the bowl of a food processor, combine the flour, sugar, salt and lemon zest.
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12
Pulse until blended.
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13
Add the butter and pulse until the mixture resembles a coarse meal.
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14
Combine the ice water and almond extract.
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15
With the machine running, gradually add the water mixture and process until moist clumps form.
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16
Turn the dough out onto a work surface and form into a ball.
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17
Flatten the dough into a disk and wrap in plastic wrap.
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18
Chill for 30 minutes.
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19
Position a rack in the center of the oven and preheat the oven to 375 degrees F.
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20
On a large sheet of parchment paper, roll out the dough into a 10-inch round.
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21
Slide the dough and parchment onto a large, heavy baking sheet.
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22
Fold in the edge of the dough to make a border, forming an 8 to 9-inch round.
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23
Pleat the edge loosely and pinch to seal any cracks in the dough.
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24
Prick the bottom of the crust with a fork.
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25
Bake until the crust is golden, about 40 minutes.
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26
Let cool on a wire rack for 10 minutes, then slide a metal spatula under the crust and remove the parchment.
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27
Let cool completely.
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28
For the topping: In a small bowl, mix together the mascarpone cheese, sugar, vanilla and the orange and lemon zests until smooth.
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29
Spread the mascarpone topping over the cooled crust, then spoon the citrus jam on top.
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30
Cut into wedges and serve.
