Orange Tart

Make Tart Pastry.

Remove Peel and White Pith from Oranges; Discard. Cut Oranges Crosswise into 1/4 Inch Slices with Serrated Knife. Remove Any Seeds. Transfer Slices to Plate; Chill, Covered with Plastic Wrap.

Heat Oven to 350°.

Roll out Pastry 1/8 Inch Thick on Lightly Floured Surface with a Lightly Floured Rolling Pin into 14.5 x 9.5" Triangle; Trim Edges to Even Size. Carefully roll out pastry onto rolling pin; unroll onto baking sheet. Moisten edges with water. Form 1/2-inch rim around the edge. Lightly score dough diagonally with dull edge of a knife at 1 half-inch intervals. Chill dough, uncovered, 20 minutes.

Place almonds on baking sheet with raised edges. Bake until golden brown. Shaking pan occasionally, about 5 minutes. Reserve 2 teaspoons as garnish for top. Grind remaining almonds in food processor; reserve.

Increase oven temperature to 400°.

Line Tart pastry with foil; fill with dried beans or rice. Bake until pastry is set, about 10 minutes; remove foil and beans. Prick pastry with tines of fork; brush with beaten egg white. Bake until pastry is golden, 5 to 6 minutes. Cool on wire rack.

Place sugar and water in large heavy skillet. Heat over medium heat to boiling, stirring occasionally. Reduce heat to low; add Grand Marnier and simmer 3 minutes. Add orange slices in one layer; poach 4 minutes. Remove to wire rack over paper toweling to drain; repeat with remaining slices.

Strain syrup and skillet into measuring cup. Pour 1/2 cup of syrup into medium saucepan. Heat to boiling; boil over medium heat until syrup thickens and registers 220° on candy thermometer, about 5 minutes.

Sprinkle reserved ground almonds over tart pastry. Arrange orange slices, in a single layer in parallel rows, slightly overlapping, on top of almonds. Brush slices with glaze. Sprinkle with reserved sliced almonds.