METHOD

• Butter an 11-inch fluted tart pan with a removable bottom with 2 teaspoons of butter and set sideways.
• Make the pastry by mixing the flour, salt, lemon zest, and confectioners' sugar in a mixing bowl.
• Add the butter and work until mixture resembles coarse crumbs.
• Mix the egg and orange liqueur in a small bowl and add to the flour mixture.
• Then stir until the mixture just comes together.
• Turn dough out onto a lightly floured surface and knead just until dough is formed.
• Shape into a flattened disk, wrap in plastic and freeze for 15 minutes.
• Place the dough on a floured surface and roll into a 13-inch round.
• Transfer dough to the prepared tart pan and ease dough into the edges and up the sides of the pan.
• Trim excess dough.
• Transfer to the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Take away the tart shell from the refrigerator and prick it all over with the tines of a fork.
• Line the pastry with aluminum foil.
• Bake the crust until the edges just start to turn golden about 15 minutes.
• Remove from the oven and remove the pie weights and aluminum foil
• Bake for an additional 10 minutes until the crust is light golden brown.
• Remove from the oven and set aside on a wire rack to cool.
• Make the filling by combining the blood orange juice, orange zest, brown sugar, and mascarpone in a mixing bowl.
• Whisk until smooth.
• Add the eggs and egg yolks one by one beating after each addition.
• Add the liqueur and stir until smooth.
• Pour the filling into the cooled tart shell.
• Bake until the filling is lightly browned in spots and the crust is golden at list 25 minutes.
• Let cool completely.
• Dust with confectioners' sugar and serve.