Press the just-made pastry over the base and sides of a buttered 24 cm (9½ inch) fluted loose-bottomed tart tin, using fingers dusted in rice flour, until the pastry is an even thickness and stands a little above the top of the tin. Trim with scissors to neaten if needed. Prick the base with a fork, put on a baking sheet and chill for 15 minutes.
Line the tart case with nonstick baking paper, add baking beans and bake blind in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes. Remove the paper and beans and cook for a further 5 minutes. Reduce the oven temperature to 180°C (350°F) Gas Mark 4.
Quarter, core and peel the apples, cut into thin slices and arrange slightly overlapping in rings over the base of the tart, then top with a second layer. Reserve 25 g (1 oz) of the sugar for the topping, then mix the rest with the eggs, lemon rind and juice, beating with a fork until smooth. Pour over the apples.
Sprinkle with the remaining sugar, then bake for 40–45 minutes until the apples are browned and the pastry base is cooked through. Brush the marmalade over the top and return the tart to the oven and bake for a further 5–10 minutes until glistening.