1 c. flour
2 tbsp. sugar
1 egg, separated
1/8 tsp. salt
6 tbsp. cold butter
1 tbsp. cold water
1 tsp. finely grated orange peel
1/4 tsp. almond extract

For pastry crust, combine flour, sugar and salt; stir thoroughly. Cut in butter until mixture resembles cornmeal. Stir in yolk, water, orange peel and almond extract, mixing until it forms a ball. Wrap and chill. Roll out pastry and place in 9 inch tart pan with removeable bottom. Line shell with foil or waxed paper and weigh down with raw rice or baker's beans. Bake 5 minutes, remove lining and beans. Bake another 5 to 6 minutes or until golden brown. Brush with lightly beaten egg white. Let dry before filling.

FILLING:

1 1/2 tbsp. cornstarch
1 c. milk
2 tbsp. sugar
2 egg yolks, lightly beaten
1/4 tsp. vanilla
10 - 12 ladyfingers
3 lg. oranges

Dissolve cornstarch in a few tablespoons milk. Heat remaining milk i sauce pan and stir in dissolved cornstarch. Cook stirring constantly until thickened. Add sugar. Whisk a little hot milk into yolks. Return mixture to pan and continue cooking over low heat until very thick. Cool before stirring in vanilla. Spread custard in pastry shell. Place a layer of halved lady fingers on top. Peel 10 oranges, cutting away all bitter white pith. Cut crosswise into very thin slices. Arrange oranges on top of lady fingers.

GLAZE:

1/2 c. apricot preserves
1 1/2 tbsp. orange liqueur

For glaze, heat preserves and liqueur until blended. Press through sieve and brush on top of oranges in tart. Chill well before serving. Makes 10 servings.