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Cranberry Crinkle Tart Recipe

★★★★★

4.6 from 312 reviews
  • Author: Mariam
  • Total Time: 1 hour 25 minutes
  • Yield: 8 to 10 servings 1x

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

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

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Find it online: https://aromaofgrandma.com/cranberry-crinkle-tart-recipe/