0.5 cup butter unsalted chilled cut into 8 pieces (1 stick)
2 tablespoons whipping cream
Equipment
bowl
frying pan
paper towels
sauce pan
oven
knife
whisk
plastic wrap
kitchen thermometer
tart form
Directions
Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend.
Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175°F, about 12 minutes (do not boil).
Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.
Blend flour, sugar, and salt in processor.
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
Add cream and egg yolk and process until dough clumps together. Gather dough into ball; flatten into disk.
Roll out dough on floured surface to 13-inch round.
Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 minutes.
Preheat oven to 375°F.
Bake crust until cooked through, about 30 minutes. Cool crust completely in pan on rack.
Spread curd evenly in cooled crust. (Can be made 1 day ahead. Cover; chill.)
Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments.
Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Chill tart up to 1 hour.
Remove pan sides.
Cut tart into wedges.
Drizzle lightly with Orange Caramel Sauce and serve.
