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1
To make the crust, sift the flour and salt together.
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2
Add the pieces of cold margarine and mix with a pastry blender until the mixture is coarse and crumbly.
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3
Stir in ice water gradually, enough to bind the dough.
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4
Fom a ball, wrap in wax paper, and refrigerate for 20 minutes.
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5
Roll out the dough on a floured surface until 1/4 inch thick, and transfer to an 8-inch tart pan.
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6
Trim as needed.
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7
Refrigerate until needed.
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8
In saucepan, combine 3/4 cup of sugar and the orange juice.
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9
Boil until syrupy.
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10
Cut the oranges in 1/4 inch thick slices.
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11
Do not peel.
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12
Add to the orange juice in the saucepan.
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13
Simmer on low for 10 minutes, or until glazed.
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14
Place on wax paper to dry.
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15
When cool, cut in half.
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16
Place a baking sheet in the oven and heat to 400 degrees F.
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17
Grind the almonds finely in a food processor, blender or grinder.
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18
With an elextric mixer, cream the margarine and remaining sugar until light and fluffy.
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19
Beat in the egg and 2 tablespoons of the orange syrup.
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20
Add the almonds and floud and mix thoroughly.
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21
Melt the jam or marmalde on low heat, then brush into the tart shell.
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22
Pour in the almond mixture.
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23
Bake for 20 minutes.
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24
Let cool.
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25
Arrange overlapping orange slices on top in a pinwheel pattern.
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26
Boil the remaining syrup until thick.
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27
Brush on top to glaze.
