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    You are here: Home / Recipes / Menu / Sweet Treats / Blood Orange Shaker Tart

    Blood Orange Shaker Tart

    Feb 5, 2020 · 15 Comments

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    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!

    blood orange shaker tart with the addition of star anise, pre-oven

    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!

    Side angle shot of the blood orange shaker tart, pre-oven

    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...

    Kumquats, limequats, and blood oranges but in half

     

    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.

    Blood orange shaker tart, over head shot pre-oven

    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!

    Thin blood orange slices in a mason jar covered with salt and sugar
    pour salt and sugar over blood orange slices

    check out this beautiful blood orange syrup!

    Macerated blood orange slices after sitting not the counter for 24 hours
    let it macerate 24 hours

    the color got a bit diluted when I added 2 eggs…

    Macerated blood oranges with the 2 eggs whisked in
    add 2 whisked 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!

    side angle shot of the blood orange and shaker tart with the addition of star anise

    close up shot of the blood orange shaker tart all done!
    post oven & all done!

    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.

    side angle shot of the blood orange shaker tart post oven and all done!

    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!

    Let's make waves in the kitchen!

    close up shot of the blood orange shaker tart all done!
    Print Recipe
    5 from 7 votes

    Blood Orange Shaker Tart

    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!
    This recipe is a direct riff off of Jake Cohen’s Lemon Shaker Tart recipe, but obvi I replace the lemons with blood oranges.
    Prep Time12 mins
    Cook Time35 mins
    Resting Time1 d
    Course: Dessert
    Cuisine: American
    Servings: 8
    Author: Daniela Gerson

    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.
    side angle shot of the blood orange and shaker tart with the addition of star anise
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    Reader Interactions

    Comments

    1. JACQUELINE GERSON says

      February 09, 2020 at 4:07 pm

      5 stars
      What an easy and delicious recipe.
      Thanks for sharing,
      Can’t wait to make it.
      xoxo

      Reply
      • Daniela Gerson says

        February 21, 2020 at 11:56 am

        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 :).

        Reply
    2. Ben says

      February 17, 2020 at 8:43 am

      5 stars
      That looks really good. I love blood oranges. I've never had them in a dessert before, though.

      Reply
      • Daniela Gerson says

        February 17, 2020 at 8:38 pm

        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!

        Reply
    3. Chef Dennis says

      February 17, 2020 at 7:14 pm

      5 stars
      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.

      Reply
      • Daniela Gerson says

        February 17, 2020 at 8:36 pm

        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!

        Reply
    4. Megan Ellam says

      February 18, 2020 at 3:09 pm

      5 stars
      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.

      Reply
      • Daniela Gerson says

        February 21, 2020 at 11:54 am

        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 :).

        Reply
    5. Denise says

      February 20, 2020 at 10:36 am

      5 stars
      What a stunning tart! I am sure the taste is just as delicious as it looks!

      Reply
      • Daniela Gerson says

        February 21, 2020 at 11:53 am

        It definitely does Denise! And I love how you don't have to roll out the tart crust. Easy, delicious and stunning :)!

        Reply
    6. Paula Montenegro says

      February 20, 2020 at 11:11 am

      5 stars
      I had never heard about this tart and I'm so intrigued to try it! It looks delectable. Thanks for sharing!

      Reply
      • Daniela Gerson says

        February 21, 2020 at 11:53 am

        Absolute pleasure Paula and really appreciate your super sweet feedback! It is indeed delectable... and so super easy to make too!

        Reply
    7. Cathleen @ A Taste of Madness says

      February 20, 2020 at 7:17 pm

      5 stars
      I love how many blood orange recipes I have been seeing lately. This tart looks so perfect!! Bookmarked for later 🙂

      Reply
      • Daniela Gerson says

        February 21, 2020 at 11:52 am

        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 :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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