Cranberry Crinkle Tart Recipe

Introduction

The Cranberry Crinkle Tart is a stunning dessert that combines crisp, buttery phyllo pastry with tangy cranberry sauce and a smooth orange custard. Its beautiful spiral design and bright flavors make it perfect for festive occasions or a special treat any time of year.

Ingredients

• Cooking spray
• 16 (18″ x 14″) sheets thawed frozen phyllo dough (from a 16-oz. box)
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 6 tbsp. store-bought or homemade cranberry sauce, plus more for serving
• 2 large eggs
• 3/4 cup whole milk
• 1/4 tsp. kosher salt
• 1 3/4 cups (350 g) granulated sugar, divided
• 3 oranges, divided
• 1/2 cup water

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 10″ tart pan with cooking spray and place it on a foil-lined baking sheet.
2. Step 2: Unwrap the phyllo and stack the sheets on a clean work surface. Take one sheet from the top and drape it over the tart pan, pressing it into the bottom and up the sides, leaving an overhang. Brush with melted butter. Repeat this process with three more sheets, brushing each with butter. Use kitchen shears to trim the overhang so the phyllo ends at the top edge, forming a ruffled border.
3. Step 3: Take another phyllo sheet and place it with a long side facing you. Fold the bottom edge up 3/4″ to create a hem, then accordion-pleat the sheet upward, keeping the hem closest to you, forming a long narrow strip.
4. Step 4: Arrange the pleated phyllo strip, pleats up, along the edge of the tart pan. Pleat a second phyllo sheet the same way and place it aligned with the first, tucking in any excess to form a continuous spiral. Repeat with the remaining 10 sheets to fill the pan with spiraled phyllo.
5. Step 5: Bake the phyllo until browned around the edges and crisp on top, about 10 to 15 minutes. Brush the top with more melted butter.
6. Step 6: Continue baking until the butter is mostly absorbed, about 10 minutes more.
7. Step 7: Stir the cranberry sauce to loosen it if needed, then transfer it to a piping bag fitted with a medium round tip or a resealable plastic bag with a small corner snipped off.
8. Step 8: In a large bowl, gently whisk together eggs, milk, salt, 3/4 cup sugar, and zest of 1 orange until combined. Avoid creating bubbles.
9. Step 9: Pipe the cranberry sauce evenly into the folds of the tart, filling gaps. Pour the orange custard mixture over the tart.
10. Step 10: Bake until the top is browned and slightly puffed, about 30 to 40 minutes.
11. Step 11: Using a vegetable peeler, remove long strips of peel from the remaining 2 oranges. Place them in a small pot with water and the remaining 1 cup sugar. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened and reaching 220°F on an instant-read thermometer, about 5 to 6 minutes. Remove from heat and keep warm.
12. Step 12: Brush the tart all over with the orange syrup. Serve warm or at room temperature with extra cranberry sauce if desired.

Tips & Variations

• Keep unused phyllo sheets covered with a damp towel to prevent them from drying out while working.
• For a richer custard, substitute half-and-half for the whole milk.
• Try adding a pinch of cinnamon or nutmeg to the custard for extra warmth.
• If fresh cranberries are in season, make your own cranberry sauce for a fresher taste.

Storage

Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F) for 10 minutes to restore crispness, or serve cold if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cranberry sauce?

Yes, store-bought cranberry sauce works well and saves time, but homemade sauce adds a fresher flavor and texture to the tart.

How do I prevent the phyllo from drying out during preparation?

Always keep the phyllo stack covered with a slightly damp towel while working to maintain humidity and prevent drying or cracking.

Cranberry Crinkle Tart Recipe

---

★★★★★

4.6 from 312 reviews

• Author: Mariam
• Total Time: 1 hour 25 minutes
• Yield: 8 to 10 servings 1x

Pin Recipe

Print Recipe

Description

This Cranberry Crinkle Tart is a stunning dessert featuring crispy layers of buttery phyllo dough wrapped around a luscious orange-infused custard with bursts of tangy cranberry sauce. Finished with a glossy, homemade orange syrup glaze, this tart balances crisp texture and vibrant flavors, perfect for holiday gatherings or special occasions.

---

Ingredients

Scale 1x2x3x

Phyllo Shell

• Cooking spray, for greasing pan
• 16 sheets frozen phyllo dough (18″ x 14″), thawed
• 3/4 cup (1 1/2 sticks) unsalted butter, melted

Filling

• 6 tablespoons cranberry sauce (store-bought or homemade), plus more for serving
• 2 large eggs
• 3/4 cup whole milk
• 1/4 teaspoon kosher salt
• 3/4 cup granulated sugar (divided into 3/4 cup and 1 cup portions)
• Zest of 1 orange
• 3 oranges (for zest and peel)
• 1/2 cup water

---

Instructions

1. Preheat and Prepare Pan: Arrange a rack in the center of your oven and preheat to 350°F. Grease a 10-inch tart pan with cooking spray and place it on a foil-lined baking sheet to catch any drips during baking.
2. Layer Phyllo Base: Unwrap the thawed phyllo and stack sheets on a clean surface. Drape one sheet over the prepared tart pan, pressing it into the bottom and up the sides with an overhang. Brush with melted butter and lay another sheet on top, also brushed with butter. Lay a third sheet perpendicular to the first two, brush with butter, then add a fourth sheet aligned with the third, brushing again. Trim the overhanging edges flush with the pan, creating a ruffled border.
3. Create Phyllo Pleated Spiral: Remove another phyllo sheet and fold the bottom edge upward by 3/4 inch to form a hem. Then pleat the sheet accordion-style along its length keeping the hem towards you, creating a narrow strip. Repeat this with each sheet, arranging pleated strips spiraling around the pan, tucking ends to form a continuous spiral coverage filling the pan with pleated phyllo strips. Cover remaining phyllo with a damp towel to prevent drying.
4. Bake Phyllo Shell: Bake the tart for 10 to 15 minutes until edges brown and top becomes crisp. Brush all over with melted butter, and continue baking for approximately another 10 minutes until butter is mostly absorbed into the phyllo.
5. Prepare Cranberry Sauce: Stir cranberry sauce to loosen it if needed. Transfer it into a piping bag fitted with a medium round tip or a resealable plastic bag with a small corner snipped off, ready for piping.
6. Make Orange Custard: In a large bowl, gently whisk together eggs, whole milk, kosher salt, 3/4 cup granulated sugar, and the zest of 1 orange until combined. Avoid vigorous whisking to prevent bubbles.
7. Assemble Filling: Pipe the cranberry sauce evenly into the folds and gaps of the baked phyllo shell. Then pour the orange custard mixture carefully over the phyllo and cranberry filling.
8. Bake Tart: Continue baking the assembled tart until the top is golden brown and slightly puffed, about 30 to 40 minutes.
9. Make Orange Syrup: Using a vegetable peeler, peel long strips of zest from the remaining 2 oranges. Place the peels, 1/2 cup water, and 1 cup granulated sugar in a small pot. Bring to a boil over medium-high heat, stirring frequently, and cook until the syrup thickens and reaches 220°F on an instant-read thermometer, approximately 5 to 6 minutes. Keep syrup warm.
10. Glaze and Serve: Brush the warm tart all over with the orange syrup glaze. Serve warm or at room temperature, with additional cranberry sauce if desired.

Notes

• Handle phyllo dough carefully to prevent tearing; keep sheets covered with a damp towel while working.
• Do not whisk custard mixture vigorously to avoid incorporating air bubbles, which could affect texture.
• The orange syrup adds a beautiful glossy finish and intensifies the citrus flavor—serve immediately after glazing for best results.
• Use a tart pan with a removable bottom for easier serving.
• Leftover tart is best stored covered at room temperature for up to 1 day.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cranberry tart, phyllo dough tart, orange custard dessert, holiday dessert, festive tart, citrus and cranberry dessert