Orange Pastry Cream: In heatproof bowl, whisk together yolks, sugar, flour and salt until smooth.

In saucepan over medium heat, bring milk and cream just to simmer. Pouring in a thin stream, whisk hot milk mixture into yolk mixture; transfer to saucepan.

Over medium heat, whisking constantly, bring mixture to boil; reduce heat to medium-low and whisk for 1 minute. Remove from heat; whisk in Grand Marnier and orange rind. Transfer to clean bowl; cover surface directly with plastic wrap. Let cool; refrigerate until set, 4 hours, or for up to 2 days.

Prepare and bake Sweet Pastry Tart Shell, omitting lemon rind and using lemon juice.

Cut rind and white pith off oranges. Cut segments out of membranes; place segments in sieve and drain out juice. Lay on plate lined with sturdy paper towels. Refrigerate.

Spread pastry cream in cooled pastry shell; smooth top. (Make ahead: Refrigerate up to 2 hours.)

Arrange orange segments over pastry cream. Warm and strain marmalade and brush over fruit. Refrigerate until glaze is cool and set, 10 to 15 minutes.

Makes 10 to 12 servings.