This pastry is your pastry, this pastry is my pastry, this pastry was made for you and me. Following on from the pastry recipe below, we now come to the full recipe with filling.
I made these in little gratin dishes I have that kind of made four portions at a time. But you could make individual tartlets or a large single tart. First make a recipe of the sweet pastry below. Then bake it into whatever final tart dish you are going to use. Let it cool. While it is cooling make the filling, but leave the oven on at 350 degrees for cooking the final tart. In a medium mixing bowl stir together two cups of finely ground almonds, 6 oz of mascarpone cheese, a cup of granulated sugar, two eggs, a teaspoon of orange oil (or the finely grated zest of a large orange). In a separate bowl beat two egg whites until they are thick and form stiff peaks. Carefully fold these into the almond mixture. Pour about halfway full into the tart shell(s). Now carefully peel an orange and slice it into very, very thin sections. Arrange these decoratively onto the almond mixture so that there is at most one thickness of orange anywhere in the tart and then cover with the rest of the mixture. Bake for 30 to 40 minutes until the filling has solidified and a toothpick comes out clean.