Sweet Pastry:
Mix the flour, sugar, and salt in a food processor or by hand.
Sprinkle the butter over the flour and pulse until the mixture has the consistency of coarse crumbs.
Whisk the egg yolk with the lemon juice.
While the processor is running, pour enough of the egg mixture through the tube to just bind the dough.
Transfer the dough to a bowl and knead until it forms a ball.
Roll it out into a disk and wrap it in plastic wrap to chill for 30 minutes in the refrigerator.

Preheat the oven to 375 F (190 C).

Roll out the dough on a floured surface and place it in a 9″ (23cm) tart mold.
Prick the bottom of the tart with a fork, line it with parchment paper, and fill with dried beans.
Bake for 18 to 20 minutes or until the pastry is set.
Remove the parchment paper and beans and return to the oven for 5 to 8 minutes, until the pastry is lightly golden. Let cool. Reserve.

Filling:
Mix the butter, sugar, ground almonds, and almond extract in a food processor until the mixture forms a ball.
While the motor is running, add the eggs one at a time, then the flour.
Process until the frangipane is smooth.

Spread the marmalade over the bottom of the tart, then spread the frangipane over the top, using a spoon to level it.
Sprinkle with sliced almonds and bake for 25 minutes or until the top is lightly golden and puffed. Let cool.

Spiced Caramel with Marmalade:
Put the sugar and water in a saucepan over medium heat, stirring to dissolve the sugar. Bring to a gentle boil and cook until the syrup turns amber (8 to 10 minutes).
Add the hot pepper and orange juice (it will bubble vigorously) and stir to promote caramelization.
Return to a boil and cook for 1 or 2 minutes, until the caramel thickens slightly.
Add the marmalade and stir to combine. Remove from heat, discard the pepper, and let cool.

Just before serving, pour a little caramel over each plate and place a slice of tart on top.