Preheat oven to 425F.

Roll out dough into a 15-inch round on a lightly floured surface.

Fit dough into an 11-inch tart pan with a removable fluted rim.

Trim dough flush with rim and lightly prick bottom all over with a fork.

Chill shell until firm, about 30 minutes.

Line shell with foil and fill with rice or beans.

Bake shell in middle of oven for 15 minutes.

Remove rice or beans and foil.

Bake shell until golden, about 8 minutes more.

Cool shell in tart pan on a rack.

Prepare pastry cream: bring milk just to a simmer over moderate heat in a saucepan.

Whisk together yolks, sugar, flour, and zest in a metal bowl.

Add hot milk in a stream to the yolk mixture, whisking constantly.

Transfer mixture to pan and bring to a boil over moderate heat, whisking constantly.

Simmer pastry cream, whisking constantly, for 1 minute.

Transfer pastry cream to a bowl.

Whisk in grappa and cool, stirring occasionally.

Chill pastry cream, covered with plastic wrap, until cold, at least 4 hours.

Prepare oranges: Cut a slice from top and bottom of each orange to expose flesh.

Arrange oranges, a cut side down, on a cutting board.

Cut from top to bottom, remove peel and pith.

Cut oranges crosswise into thin slices.

Drain orange slices in one layer on paper towels for 15 minutes.

Prepare marmalade glaze: Bring marmalade to a simmer in a small saucepan, stirring.

Force marmalade through a fine sieve into a bowl, pressing hard on solids.

Discard solids.

Assemble crostata: Spread pastry cream evenly in tart shell.

Arrange orange slices decoratively over pastry cream, overlapping slightly to cover cream.

Brush orange slices with marmalade glaze.

Chill crostata for 2 hours, covered, before serving.

Bring crostata to room temperature before serving.