Yields one nine-inch tart, or a dozen mini tarts.
Form the Pate Sucree into two-inch balls and place them in the cups of a mini tart pan. Press down with tart tamper, allowing dough to climb all the way up the sides. If making one large tart, roll out the dough and press into the tart pan. (You may need to use flour on your work surface.) Refrigerate for 30 minutes.
Preheat oven to 375 degrees Fahrenheit.
Combine orange juice and zest, lemon juice and zest, and sugar in a medium bowl. Whisk in the sour cream and eggs. Blend well.
Pour mixture into tart shells and bake 20-25 minutes, until filling is set but not brown. You may need to adjust baking time depending on the size of your tarts.
In a small saucepan over low heat, place marmalade and cook until melted. Let cool. Spread over cooled tarts.