1. Prepare Glazed Oranges: Cut unpeeled oranges across into thin slices; cut slices in half. In medium-size skillet, heat marmalade and orange juice. Add half of oranges to marmalade; cook until glazed, turning once-15 to 20 minutes in all. Remove oranges to lightly oiled plate; chill. Repeat with remaining oranges. Reserve marmalade mixture.

2. Prepare Tart Shell: Heat oven to 400'F. In medium-size bowl, combine flour and sugar. Stir in softened butter and the egg until mixture forms a ball. Press into 9-inch fluted tart pan with removable bottom. Bake 10 minutes. Reduce oven temperature to 350F. Bake 10 minutes longer or until golden brown. Cool shell completely on wire rack.

3. Prepare Custard Filling: In 1-quart saucepan, combine sugar with cornstarch and salt. Stir in half-and-half, Heat mixture to boiling over medium heat, stirring constantly. Cook 1 minute longer. In small bowl, lightly beat eggs. Quickly stir about a quarter of hot custard mixture into eggs, then return egg mixture to saucepan and heat just to boiling; remove from heat immediately and stir in grated orange rind.

4. Turn filling into tart shell. Cool 30 minutes; cover and refrigerate. Just before serving, remove pan rim from tart; place tart on serving plate. Arrange orange slices on top of filling. Glaze~ with reserved marmalade. Refrigerate any leftover tart.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary