Orange Tart

1. 1

   Preheat oven to 425 degrees.

2. 2

   Brush pastry shell with the marmalade.

3. 3

   Peel the orange, removing all the white pith and slice it into eight or nine thin, even slices.

4. 4

   Set aside.

5. 5

   Beat the eggs with the sugar until light, then beat in the lemon juice, orange juice, liqueur and melted butter.

6. 6

   Pour this mixture into the pastry shell.

7. 7

   Carefully arrange the orange slices on top of the custard.

8. 8

   Place the tart in the oven and bake about 25 minutes, until the custard is firm and barely beginning to brown.

9. 9

   Serve while still warm or at room temperature.

10. 10

    The tart is best if it has not been refrigerated.

No additional tips available.