Go Back
+ servings
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 minutes
Cook Time35 minutes
Resting Time1 day
Course: Dessert
Cuisine: American
Servings: 8
Author: Daniela Gerson


For the Blood Orange Filling

  • 2 blood oranges thinly sliced + de-seeded
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 eggs beaten


  • 11/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 stick unsalted butter softened and cubed


  • 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.


  • 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.