First, make the pastry. It needs to chill a bit before being rolled out. Combine 1 c. flour and 1/3 c. sugar in a food processor or Ninja. PULSE to mix it and then, pulsing, add 6 TB. cold butter. Process just until it's the consistency of coarse crumbs. Mix 1 egg yolk with 1 TB + 2 tsp icy-cold water with a fork , add to the mixture and blend just til a dough forms. Don't over-process. Chill, wrapped in plastic or foil, for 30 minutes -- or longer if that's more convenient. Preheat the oven for at least 15 minutes, to 375.
Roll out the pastry to fit an 11" round tart pan or a quarter- sheet pan, rolling between parchment or wax paper. The crust will be very thin. My 1970's recipe specified a 13x9 pan but neither my pastry or my filling ever seemed to be quite enough. The pastry needs to be cold, so it doesn't always roll well. Let it be known that more than once I've taken the rolled pastry -- which on those occasions resembled a wildly and hopelessly irregular amoeba -- laid it in the pan, and pieced together a crust by pressing bits and pieces to get to the edges. You will lose some of that layered flakiness, but you may maintain your sanity. Fair exchange, I feel. Now place the pan in the freezer for 10 minutes to chill again. That cold dough hitting a hot oven helps create the magic layers of the pastry. Bake for 15 minutes or until the edges just begin to start turning a bit brown.
Make the filling: using a mixer or food processor ( no need to really clean the one you used for the dough) mix 8 oz. softened cream cheese, 3TB fresh orange zest, 1/2 c. preferably-fresh orange juice, 3 eggs, 3 TB sugar, 1 tsp vanilla, 1/2 c. finely chopped candied orange peel. Pour onto the partially-baked crust. Sprinkle with 1/2 c sliced, blanched almonds. I used slivered almonds once and decided not to do that again.
Bake for another 15-20 minutes or until the tart is set and any visible crust is golden. Actual time will depend on the size and shape of the pan you decide to use, so keep an eye on it. Cool completely on a rack, then cover and refrigerate overnight. Cut in squares or bars, although it's not really a finger-food. Store in the fridge. And don't fret when it doesn't "rise" - it's not supposed to!
