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 tablespoons store-bought or homemade cranberry sauce, plus more for serving

2 large eggs

3/4 cup whole milk

1/4 teaspoon kosher salt

1 3/4 cups (350 g) granulated sugar, divided

3 oranges, divided

1/2 cup water

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 10-inch tart pan with cooking spray and place it on a foil-lined baking sheet.

Step 2: Unwrap the phyllo sheets and stack them. Drape one sheet over the prepared tart pan, pressing into the bottom and up the sides with overhang. Brush with melted butter, then layer another sheet on top and brush again. Repeat with a third sheet placed perpendicular, and a fourth sheet aligned with the third, brushing each with butter. Trim the overhang with kitchen shears to form a ruffled border at the pan’s edge.

Step 3: Take another phyllo sheet and place a long side facing you on a clean surface. Fold the bottom edge up 3/4 inch to create a hem, then pleat the sheet accordion-style upward, keeping the hem nearest you, until it becomes a narrow strip.

Step 4: Arrange the pleated phyllo strip along the edge of the tart pan, pleats facing up. Pleat a second sheet the same way and add it next to the first strip, tucking excess to form a continuous spiral. Repeat with remaining 10 sheets to fill the pan with spiraled phyllo.

Step 5: Bake the phyllo until edges are brown and top is crisp, about 10 to 15 minutes. Brush the surface with more melted butter; it will absorb into the pastry.

Step 6: Continue baking for about 10 minutes more until most butter is absorbed.

Step 7: Loosen the cranberry sauce if needed and transfer it to a piping bag fitted with a medium round tip (or a sealed plastic bag with a snipped corner).

Step 8: In a large bowl, gently whisk together eggs, milk, salt, 3/4 cup sugar, and zest of 1 orange until combined. Avoid overwhisking to prevent bubbles.

Step 9: Pipe cranberry sauce into tart folds at even intervals, focusing on gaps. Pour the orange custard mixture evenly over the phyllo and cranberry filling.

Step 10: Bake the tart until the top is browned and slightly puffed, about 30 to 40 minutes.

Step 11: Using a vegetable peeler, take long strips of peel from the remaining 2 oranges. In a small pot, combine orange peel, water, and remaining 1 cup sugar. Bring to a boil over medium-high heat and cook, stirring often, until thickened and an instant-read thermometer reads 220°F, about 5 to 6 minutes. Remove from heat and keep syrup warm.

Step 12: Brush the warm tart with the orange syrup all over. Serve warm or at room temperature with extra cranberry sauce if desired.

Tips & Variations

Cover unused phyllo with a damp towel to prevent drying while working.

Use homemade cranberry sauce for a fresher flavor or try substituting with raspberry preserves for a twist.

For extra citrus aroma, add a splash of orange liqueur to the custard mixture.

If you prefer a less sweet tart, reduce the sugar in the custard by 1/4 cup.

FAQs

Can I prepare this tart ahead of time?

You can assemble the phyllo base and custard a few hours in advance, keeping it refrigerated until ready to bake. However, for best texture, bake just before serving.

What can I use if I don’t have a tart pan?

A springform pan or a deep-dish pie plate can work as alternatives, though the presentation may differ slightly. Just be sure to support the fragile phyllo carefully when transferring to the oven.