I find it easiest to make the pastry dough in a food processor (see notes below if you don't have one).  Put the flour, butter, sugar, and chopped rosemary in the bowl of the processor and pulse until the mixture starts to combine. 

Then add the egg yolk and pulse until the mixture is in pea-size clumps.  Then add a bit of water as needed to bring it together (not too wet!).  

Transfer the mixture to your counter and work the dough with your hands until you get a smooth pastry dough in a big lump.  This should only take a minute, you don't want to over-work it.

Lightly flour the counter and roll out the dough.  Carefully transfer it a 10 inch round tart tin (or a long rectangular one like I used), with a removable bottom.  Place in the fridge to chill for 30 minutes.

In the meantime, preheat the oven to 350 F and make the filling.

Put the ricotta and mascarpone in a large bowl (I use a stand mixer) and beat until smooth.

Add the sugar, eggs, orange juice, vanilla, almond extract, cinnamon, and all the citrus zest, and beat until thoroughly combined.  It will be pretty runny.

Pour the mixture into the prepared pastry case.  Bake for 40 to 55 minutes, until the filling is set (will depend on your pan).

Remove the tart from the oven and let cool in the tin.  Once cooled dust with icing sugar and serve.  I used some cute stencils to make shapes.