Orange Pinwheel Tart Recipe

Directions:

1. To make the crust, sift the flour and salt together. Add the pieces of cold margarine and mix with a pastry blender until the mixture is coarse and crumbly. Stir in ice water gradually, enough to bind the dough. Fom a ball, wrap in wax paper, and refrigerate for 20 minutes.
2. Roll out the dough on a floured surface until 1/4 inch thick, and transfer to an 8-inch tart pan. Trim as needed. Refrigerate until needed.
3. In saucepan, combine 3/4 cup of sugar and the orange juice. Boil until syrupy.
4. Cut the oranges in 1/4 inch thick slices. Do not peel. Add to the orange juice in the saucepan. Simmer on low for 10 minutes, or until glazed. Place on wax paper to dry. When cool, cut in half.
5. Place a baking sheet in the oven and heat to 400 degrees F.
6. Grind the almonds finely in a food processor, blender or grinder. With an elextric mixer, cream the margarine and remaining sugar until light and fluffy. Beat in the egg and 2 tablespoons of the orange syrup. Add the almonds and floud and mix thoroughly.
7. Melt the jam or marmalde on low heat, then brush into the tart shell. Pour in the almond mixture. Bake for 20 minutes. Let cool.
8. Arrange overlapping orange slices on top in a pinwheel pattern. Boil the remaining syrup until thick. Brush on top to glaze.