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1
Preheat the oven to 425u00b0F. Place a baking pan in oven to heat. Lightly grease a 13 x 4-inch rectangular tart pan with removable bottom.
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2
Cut and join pie crusts until large enough to line tart pan. Brush overlapping pastry with a little water and press firmly to seal. Press pastry into tart pan; trim excess, leaving 1/8 inch above edges to account for shrinkage. Prick bottom all over with fork. Place on preheated baking pan.
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3
Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 5 mins; cool. Reduce oven temperature to 400u00b0F.
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4
Meanwhile, for the pastry cream. Pour milk into medium saucepan. Scrape vanilla seeds into pan and add the bean. Bring to a boil. Meanwhile, whisk egg yolks, sugar and cornstarch in medium heatproof bowl; gradually whisk in hot milk mixture. Strain mixture back into pan; discard bean. Whisk on medium heat until mixture boils and thickens. Remove from heat. Whisk in butter until smooth. Cover surface with plastic wrap.
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5
For the choux pastry, combine 2/3 cup water, butter and sugar in medium saucepan; bring to a boil. Add flour; stir with a wooden spoon on medium heat until mixture comes away from bottom of pan. Transfer pastry to a medium bowl; let stand for 1 min. Beat in eggs, one at a time, until pastry becomes smooth and glossy.
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6
Cover bottom of tart crust with chopped candied orange. Beat pastry cream and choux pastry in a large bowl with an electric mixer until combined. Spoon into tart shell and smooth the top.
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7
Bake tart for 45 mins or until puffed and light brown (cover with foil if too brown). Cool in pan for 15 mins before removing tart from pan. Place on a wire rack.
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8
Heat jelly in microwave oven until warm. Pour over warm tart. Top with orange slices. Serve tart warm.
