Blood Orange Tart With Orange Caramel Sauce

Directions

1. For Orange Curd: Whisk sugar, orange juice, lemon juice, Large eggs, egg yolks, and orange peel in medium metal bowl to blend. Add in butter; set bowl over saucepan of simmering water and whisk constantly till curd thickens and instant-read thermometer inserted into curd registers 175 degrees, about 12 min (don't boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; refrigerateat least 1 day and up to 3 days.
2. For Crust: Blend flour, sugar, and salt in processor. Add in butter and cut in, using on/off turns, till mix resembles coarse meal. Add in cream and egg yolk and process till dough clumps together. Gather dough into ball; flatten into disk.
3. Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold dough overhang in and press onto pan sides, forming double-thick sides. Pierce crust all over with fork; freeze 30 min.
4. Preheat oven to 375 degrees. Bake crust till cooked through, about 30 min. Cold crust completely in pan on rack. Spread curd proportionately in cooled crust. (Can be made 1 day ahead. Cover; chill.)
5. Cut peel and white pith from oranges. Using small sharp knife, cut between membranes to release orange segments. Transfer segments to paper towels and pat dry. Arrange orange segments in concentric circles atop orange curd. Refrigeratetart up to 1 hour.
6. Remove pan sides. Cut tart into wedges. Drizzle lightly with Orange Caramel Sauce and serve.
7. This recipe yields 10 to 12 servings.
8. Comments: If you can"t find blood oranges in your supermarket, you can substitute regular navel oranges in both the tart and the Orange Caramel Sauce.