Thinly sliced blood oranges are macerated overnight, made into a custard and baked on a flakey pastry for a delicately flavored, vibrantly bright and very easy to make seasonally delicious tart!
The recipe is a riff off of the traditional lemon shaker tart. And let me tell ya, there’s as many lemon shaker tart recipes out there as there are lemon shaker tart makers! And google will tell ya that sometimes they’re called lemon shaker tarts and sometimes they called lemon shaker pies. Well…. I’m taking advantage of this beautiful blood orange season we’re in and going blood orange and tart style!
My recipe is a direct riff off of Jake Cohen’s Lemon Shaker Tart recipe, but obvi I replace the lemons with blood oranges.
Why this Blood Orange Shaker Tart Recipe Works
- Macerating the blood oranges overnight! Turns them into soft, tart, sweet and syrupy goodness.
- No pie dough to roll out! Press the soft and buttery pie dough directly on the tart pan!
- Minimal ingredients! It’s a 5-ingredient dessert. Yep… 5!
- Seasonal yet versatile! Enjoy this tart doing beautiful blood orange season or swap them out with the more traditional lemon to enjoy year-round!
Any kinda citrus could theoretically work says I! Thought I haven’t actually tried them all… but any in this pic def could and I snuck some of the kumquats and limequats into this tart...
Where do Lemon Shaker Tarts/Lemon Shaker Pies come from?
The lemon shaker tart/pie come from the no longer existent Ohio shaker community. These tarts were considered a specialty in the tough-to-grow-lemons-Midwest. Shaker cooks are known for waste nothing, this the entire lemon (minus the seeds) is used.
How to Make this Blood Orange Shaker Tart
Thinly slice your blood oranges. As thin as possible. Cover with sugar and salt and let sit on your counter overnight, shaking occasionally. The next day add 2 eggs and shake some more. Put all the crust ingredients in the food processor and pulse until a ball is formed. Press into your tart pan. Par-bake. Add blood oranges slices to parbaked crust. Cover with custard. Bake and voila you’re all done!
check out this beautiful blood orange syrup!
the color got a bit diluted when I added 2 eggs…
I decided mid-making this tart that I wanted to add start anise. I think split vanilla beans or cinnamon sticks would be yummy too. Experiment with spices I say!
Cooks Tips
- Remember you start the day before! Macerating the blood oranges overnight is non-negotiable.
- For easy slicing, use a sharp knife!
- Be sure to take those citrus seeds out of your slices.
- For best macerated results, make sure the slices are completely covered in sugar and shake well and every so often!
- Use room temp/softened butter for the tart dough! Not melted and nor ice cold.
Are ya as stoked on blood orange season as I am?! Check out this Blood Orange & Fennel Salad, Roasted Beet & Blood Orange Salad, Candied Blood Oranges and Candied Blood Oranges dipped in Chocolate recipes!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
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Blood Orange Shaker Tart
Ingredients
For the Blood Orange Filling
- 2 blood oranges thinly sliced + de-seeded
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 eggs beaten
FOR THE CRUST:
- 11/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 teaspoon kosher salt
- 1 stick unsalted butter softened and cubed
Instructions
- To Macerate the Blood Oranges: thinly slice into thin rounds using a very sharp knife; discard ends and seeds. Place slices into a mason jar, cover with sugar and salt, then seal and shake until well coated. Let sit for 24 hours, shaking occasionally.
- To Make the Crust: Preheat the oven to 350°F. In a food processor, add all crust ingredients and pulse together until a dough all comes together and forms 1 ball. Transfer to an 9-inch tart pan with a removable bottom; press the dough firmly with your hands or the bottom of a cup until it covers the entire bottom and up the sides of the pan. To par-bake: place on a sheet pan and bake until lightly golden, 10-15 minutes.
- After the blood orange slice have been macerating for 24 hours and a beautiful thick syrup is formed, crack the eggs into a small bowl and give them a quick whisk. Add the eggs to the jar with the blood oranges slices, seal and shake until all is incorporated.
- To Assemble the Tart: Place the macerated blood orange slices on the par-baked tart shell and pour the custard over the top. Return to the oven and bake until set, 20-25 minutes. Let cool completely, then slice and serve.
Notes
- Remember you start the day before! Macerating the blood oranges overnight is non-negotiable.
- For easy slicing, use a sharp knife!
- Be sure to take those citrus seeds out of your slices.
- For best macerated results, make sure the slices are completely covered in sugar and shake well and every so often!
- Use room temp/softened butter for the tart dough! Not melted and nor ice cold.
What an easy and delicious recipe.
Thanks for sharing,
Can’t wait to make it.
xoxo
Really appreciate all your support Jacqueline!!! I've def have to make this for you sometime soon! It's one of the easiest tarts I've ever made :).
That looks really good. I love blood oranges. I've never had them in a dessert before, though.
I definitely rec this time of year in both sweet and savory ways! I have a ton more dessert recipes with blood oranges on here if you're curious about them :). And thanks so much for the feedback!
This is absolutely mouthwatering! This is making me drool and wanting to have a bite right now. I can't wait to go to my kitchen and make this.
Thank you so much for Chef Dennis for your super sweet words!!! Beyond honored and flattered! Can't wait to hear what you think of it!
Absolutely stunning and delicious. Who knew this was so easy. A great recipe for wowing the family and friends. Thanks Daniela for an amazing recipe.
Absolute pleasure Megan! Love and appreciate your super sweet feedback! The hardest part of making the tart is to remember to start the day before so the blood oranges have time to macerate. It's one of the easiest tarts I've ever made :).
What a stunning tart! I am sure the taste is just as delicious as it looks!
It definitely does Denise! And I love how you don't have to roll out the tart crust. Easy, delicious and stunning :)!
I had never heard about this tart and I'm so intrigued to try it! It looks delectable. Thanks for sharing!
Absolute pleasure Paula and really appreciate your super sweet feedback! It is indeed delectable... and so super easy to make too!
I love how many blood orange recipes I have been seeing lately. This tart looks so perfect!! Bookmarked for later 🙂
Yessss!!!! So stoked to hear that Cathleen! It's def blood orange season and I'm loving all the blood orange recipes too! Their color is just so dreamy :).