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1
Preheat the oven to 350F (180C).
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2
Pulse the flour, butter, confectioner's sugar, and rosemary in a food processor until it resembles coarse bread crumbs.
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3
Mix the egg and 2 tbsp water.
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4
Add to the bowl and pulse until the dough comes together, adding more water if needed.
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5
Gather into a thick disk.
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6
Wrap in plastic wrap and refrigerate for 30 minutes.
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7
Roll out the dough on a lightly floured work surface into a round about 1/8 in (3mm) thick.
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8
Line an 8in (20cm) tart pan with the dough.
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9
Refrigerate for 30 minutes.
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10
Line the dough with wax paper and fill with beans.
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11
Bake at 400F (200C) for 10 minutes.
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12
Remove the paper and beans and bake for 10 minutes more, until the crust is golden.
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13
Remove from the oven.
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14
Reduce the oven temperature to 325F (160C).
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15
Meanwhile, make the filling.
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16
Bring the orange juice and rosemary to a boil in a saucepan.
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17
Reduce the heat to medium and simmer about 20 minutes, until reduced to 1 cup.
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18
Strain into a bowl, discarding the rosemary, and let cool.
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19
Add the sugar, eggs, cream, and orange zest and whisk until combined.
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20
Pour into the pastry shell.
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21
Bake for 35 minutes, or just until the filling is set.
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22
Let cool, remove the sides of the pan, and serve.
