In a small saucepan, combine the honey and the water, and heat to simmering. Slice one of the oranges in half, and take 4 very thin slices off each half. Poach the slices gently in the syrup for 15 minutes, or until the white part of the rind turns transparent. Cool the slices in the syrup, then drain on paper towels, Reserve the remaining syrup.

Squeeze enough juice from the remaining oragnes to make 1 3/4 cups. Grate the lemon rind, and add the rind and the juice of the lemon to the orange juice.

Set aside 1/2 cup of juice in a samll bowl, Combine the rest of the juiice, the reserved honey syrup, and the cornstarch in a medium saucepan, Cook over medium heat, stirring constantly, until the mixture thickens and clears. Whisk the eggs into the reserved juice until very well combined, then pour in a steady stream into the hot mixture, whisking constantly. Immediately remove from heat. Taste: adjust sweetener (some oranges will be tarter than others).

Spread the orange custard into the baked tart shell, then arrange the orange slices over it. Cool. Store in refrigerator.

Temple or Valencia oranges have the best flavor. Makes one 10 inch tart.