Make the crust: combine flour and salt, cut in butter until the mixture looks like coarse crumbs. Add just enough water to form a dough. Don’t overwork it.

Chill the dough for at least 30 minutes. Yes, patience pays, especially when you’re staring at a gorgeous tart shell waiting to happen.

Roll out the dough on a lightly floured surface. Gently transfer to a tart pan, press into corners, and trim the edges. Dock the crust with a fork to keep it from puffing wildly.

Bake blind: line with parchment, fill with dried beans or pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 5-7 minutes until lightly golden.

Filling: whisk together marmalade, eggs, sugar, cream, and optional zest. Pour into the cooled crust and smooth the surface.

Bake: return to the oven and bake at 350°F (175°C) for 22-28 minutes, until the filling is set and just wiggly in the center. Don’t overcook, or you’ll turn it into a brick of citrus regret.

Cool completely. Brush the top with a thin layer of marmalade for shine, if you like, and slice when ready to serve.