Temple Orange Tart

Ingredients

• 1 1⁄2 cups flour, plus more for dusting
• 8 tbsp. unsalted butter, cubed and chilled
• 3 tbsp. ice-cold water
• 2 tbsp. grated temple or navel orange zest
• 1 tbsp. granulated sugar
• 1⁄2 tsp. kosher salt
• 2 cups granulated sugar
• 3 temple or navel oranges, sliced ⅙” thick, seeds removed, plus ⅓ cup juice and 2 tbsp. zest
• 8 oz. cream cheese, softened
• 3⁄4 cup whole-milk ricotta, drained overnight
• 1⁄4 cup almond paste
• 1⁄2 tsp. vanilla extract
• 1⁄4 tsp. freshly grated nutmeg
• 1 egg, plus 1 yolk
• 3 tbsp. Demerara sugar
• 1⁄4 tsp. kosher salt

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