Set oven to 350F

Make the crust. Place the flour, sugar, butter, yolks salt and zest in a food processor. Pulse until well mixed. Add water until dough just forms.

Place the dough on top of the removable bottom of an 11-inch tart pan. Roll out to ¼” thickness. The edges of the dough should extend beyond the edge of the pan’s bottom. Place the dough and bottom into the tart pan frame. Press the dough up the sides and trim.

Bake the crust. Cover dough with aluminum foil and pie weights. Bake for 10 minutes. Remove foil and weights and bake 10 minutes uncovered.

Make the filling. Mix the eggs and sugar in a mixer until pale yellow ribbons form (2-3 minutes). This took me several more minutes.

When the crust is baked, reduce the mixer speed and add the orange juice. Add the filling to the crust.

Bake the tart. Bake about 40 minutes. The filling should be golden and should remain firm when the pan is shaken. Cool completely. Mine cooked in about 35 minutes, and still jiggled a bit even when done.

Garnish with the orange slices.