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1
Preheat the oven to 425 degrees.
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2
Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.).
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3
Place the circle on a baking sheet that is lined with parchment paper.
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4
Prick the base all over with a fork and place in the refrigerator for 15 minutes.
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5
Beat the egg, remove the base from the fridge and brush with the beaten egg.
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6
Place in the oven and bake for 10 minutes.
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7
Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes.
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8
Remove from oven and allow to cool completely.
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9
While the base is baking, zest one of the oranges.
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10
Then remove the skin from both of the oranges and cut into thin slice.
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11
Toss the orange slices with 1 tablespoon of the sugar.
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12
Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar.
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13
Place over medium heat and cook, stirring occasionally to melt the sugar.
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14
Add the reserved zest and cook for 10 minutes.
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15
Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry.
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16
Mix the lemon curd and mascarpone together.
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17
To serve:
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18
Just before serving, spread the cooled base with the lemon/cheese mixture.
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19
Arrange the oranges on top and sprinkle with the candied orange zest.
