Instructions: In a food processor or a bowl, combine flour and sugar. Add butter, cut into small pieces. Whirl or rub with your fingers until fine crumbs form. Add egg yolk; whirl or mix with a fork until dough holds together. Pat dough into a ball.

Divide dough into 6 equal portions. Firmly press each portion over bottom and sides of a 4 1/2-inch tart pan with removable rim.

Bake in a 300 degree oven until pale gold, about 25 minutes; let cool.

Meanwhile, peel and segment Melogold, blood oranges, and navel oranges.

Spread Citrus Pastry Cream equally in baked crusts. Drain citrus segments; save juice for other uses. Arrange an equal portion of Melogold, blood orange, and navel orange segments decoratively on each filled pastry. Garnish with mint sprigs. Serve or cover and chill up to 1 hour.

This recipe yields 6 servings.

Comments: If making crust up to 1 day ahead, bake, cool, wrap airtight, and let stand at room temperature; freeze to store longer. Thaw unwrapped, then fill.

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