Orange Tart

• 1 baked 9-inch orange pastry shell (recipe follows)
• 1 1/2 tablespoons orange marmalade
• 1 large navel orange
• 4 eggs
• 13 cup sugar
• 2 tablespoons fresh lemon juice
• 13 cup fresh orange juice
• 1 1/2 tablespoons Cointreau or Triple Sec
• 6 tablespoons melted butter

1. Preheat oven to 425 degrees.
2. Brush pastry shell with the marmalade.
3. Peel the orange, removing all the white pith and slice it into eight or nine thin, even slices.
4. Set aside.
5. Beat the eggs with the sugar until light, then beat in the lemon juice, orange juice, liqueur and melted butter.
6. Pour this mixture into the pastry shell.
7. Carefully arrange the orange slices on top of the custard.
8. Place the tart in the oven and bake about 25 minutes, until the custard is firm and barely beginning to brown.
9. Serve while still warm or at room temperature.
10. The tart is best if it has not been refrigerated.

orange pastry shell, orange marmalade, orange, eggs, sugar, lemon juice, orange juice, sec, butter

Taken from cooking.nytimes.com/recipes/1932 (may not work)