Place orange slices and star anise into a quart 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, whisk dry ingredients together. Cut in butter until crumbly. Add egg yolk and stir with a fork. Add ice water and stir until mixture holds together when squeezed. Form into a ball, flatten into a disk, and chill for at least 2 hours or up to a day ahead of time. Bring to room temperature before rolling.
After the blood orange slices have macerated for 24 hours, crack eggs into a small bowl and whisk. Add eggs to jar with the blood orange slices, seal, and gently shake jar until all is incorporated.
Preheat oven to 350°F. Press and shape dough into a tart pan. Par-bake by placing tart shell on a sheet pan and bake until lightly golden, 10–15 minutes.
Arrange the macerated blood orange slices on the par-baked tart shell and pour the remaining liquid from the jar over the top. Return to oven and bake until custard is set, 40–45 minutes. Let cool completely, then slice and serve.
Notes
Note: Using blue cornmeal makes dough more crumbly, but it will take a nice shape in the pan as it's pressed into place.