Make pâte sucrée. Roll dough into a round 1/8 inch thick on a floured
surface, fit it into a 9 1/2-inch flan pan with a removable fluted ring and
crimp the edge decoratively. Prick the bottom of the shell with a fork
and chill shell for 1 hour. Line shell with wax paper, fill paper with raw
rice and bake shell in lower third of preheated 425 degrees F. oven 10
minutes. Remove rice and paper carefully. Bake shell 10 to 15 minutes
more or until it is golden, and let it cool on a rack.
In a bowl with electric mixer cream together the butter and 1/3 cup sugar.
Add the eggs, one at a time, ground almonds and flour and combine the mixture well. Spread mixture evenly in shell and bake tart in the middle
of a preheated 350-degree F. oven 20 to 25 minutes or until mixture is
golden brown. Let tart cool and remove sides of pan.
Working over a bowl peel the oranges and remove pith and any remaining white membrane. Section the oranges into the bowl, following the natural delineation of each section and cutting between the membranes. Squeeze
the juice from the membrane and pulp over the sections, sprinkle oranges
with the 1 tablespoon sugar and 1 tablespoon orange-flavored liqueur and
chill them, covered, for at least 2 hours. Transfer oranges with a slotted
spoon to a plate and pat them dry.
In a stainless steel or enameled saucepan combine 1/2 cup sieved sweet orange marmalade and 2 tablespoons orange-flavored liqueur and bring to
boil. Boil 3 minutes, let cool 1 minute. Brush tart with some glaze, arrange orange sections in concentric circles on it, brush with more glaze. Garnish with toasted sliced almonds. Chill.
 

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