Method

• 1.
  Preheat oven to 220°C. Roll out pastry on a lightly floured surface until 2-3mm thick and large enough to cut out a 22cm-diameter circle. Place on a baking paper-lined baking tray, prick base with a fork. Chill for 15 minutes.
• 2.
  Remove from fridge, brush with egg and bake for 10 minutes or until light golden. Cover with another tray to flatten base and cook for a further 5 minutes, then cool.
• 3.
  Meanwhile, zest 1 orange, reserving zest, then peel other orange. Remove pith from both, slice flesh thinly into rounds and toss slices with 1 tablespoon sugar. Combine lemon curd and mascarpone in a bowl.
• 4.
  To make candied orange zest, dissolve remaining 80g sugar with 1/3 cup (80ml) water in a small saucepan over medium heat.
• 5.
  Add reserved zest and simmer over medium heat for 10 minutes or until zest becomes glossy and liquid is syrupy. Strain and spread zest out on baking paper to dry.
• 6.
  Just before serving, spread cooled base with lemon butter mixture, then top with overlapping orange slices. Scatter with candied orange zest and serve.