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Cranberry Crinkle Tart Recipe

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★★★★★

4.4 from 126 reviews

A festive and elegant Cranberry Crinkle Tart featuring layers of crisp, buttery phyllo dough spiraled and baked to golden perfection. The tart is filled with a smooth orange custard and dotted with vibrant cranberry sauce, then finished with a homemade orange syrup glaze for a bright, tangy sweetness. Perfect for holiday gatherings or special occasions.

Ingredients

Scale

Phyllo Layer

  • 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

Custard Filling

  • 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
  • 3/4 cup granulated sugar (for custard)
  • Zest of 1 orange

Orange Syrup

  • 3 oranges, divided
  • 1/2 cup water
  • 1 cup granulated sugar (for syrup)

Instructions

  1. Prepare tart pan and oven: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 10″ tart pan with cooking spray and place it on a foil-lined baking sheet to catch any drips.
  2. Layer the phyllo dough: Unwrap the phyllo and stack the sheets on a clean surface. Place one sheet over the tart pan, pressing it gently into the bottom and up the sides, leaving an overhang. Brush with melted butter. Repeat with a second sheet directly on top, brushing with butter again. Place a third phyllo sheet perpendicular to the first two sheets and brush with butter. Top with a fourth sheet aligned with the third and brush with butter. Trim any overhang to create a neat ruffled border around the pan.
  3. Create pleated phyllo strips: Take another phyllo sheet and place it lengthwise on a clean surface. Fold up a 3/4″ hem on the bottom edge. Pleat the sheet accordion-style upwards, keeping the hem closest to you, forming a long narrow strip. Cover remaining phyllo sheets with a damp towel to prevent drying.
  4. Form the phyllo spiral: Place the pleated strip along the edge of the tart pan with the pleats facing up. Repeat with a second strip, joining it end-to-end, tucking in excess to maintain continuity. Continue pleating and layering until all 10 strips fill the pan in a continuous spiral.
  5. Bake the phyllo base: Bake until the edges are browned and the top is crisp, about 10 to 15 minutes. Brush the phyllo generously with melted butter, which will soak in well.
  6. Continue baking the base: Return the tart to the oven and bake for another 10 minutes or until most butter is absorbed and the phyllo is golden and crisp.
  7. Prepare cranberry sauce for filling: Loosen the cranberry sauce by stirring if needed. Transfer to a piping bag fitted with a medium round tip (or use a resealable plastic bag, squeeze out air and cut a small corner).
  8. Mix orange custard: In a large bowl, gently whisk together the eggs, whole milk, kosher salt, 3/4 cup granulated sugar, and zest of 1 orange until just combined, avoiding too many bubbles.
  9. Add cranberry sauce to tart: Pipe small dollops of cranberry sauce into the folds of the phyllo spiral at even intervals, filling gaps with spots of tart cranberry flavor.
  10. Pour custard and bake tart: Carefully pour the orange custard over the phyllo and cranberry sauce layers. Bake the tart until the top is lightly browned and slightly puffed, approximately 30 to 40 minutes.
  11. Prepare orange syrup: Using a vegetable peeler, remove long strips of peel from the remaining 2 oranges and transfer them to a small pot. Add 1/2 cup water and 1 cup granulated sugar. Bring to a boil over medium-high heat, stirring frequently. Continue cooking until the syrup thickens and reaches 220°F on an instant-read thermometer, about 5 to 6 minutes. Remove from heat and keep warm.
  12. Glaze and serve: Brush the entire tart generously with the warm orange syrup. Serve warm or at room temperature, optionally with extra cranberry sauce on the side.

Notes

  • Handle phyllo dough gently and keep unused sheets covered with a damp towel to prevent drying.
  • Use fresh oranges for zest and syrup for the best citrus flavor.
  • The homemade orange syrup adds a glossy, fruity finish; it can be stored in the refrigerator for up to 1 week and reheated before use.
  • This tart is best served the same day it is baked to maintain crispness of the phyllo.
  • You can substitute homemade cranberry sauce with a high-quality store-bought version if short on time.
  • Be careful when pleating the phyllo strips to maintain even thickness and an appealing spiral pattern.

Keywords: cranberry tart, phyllo dough dessert, orange custard tart, holiday dessert, festive tart, baked custard, cranberry sauce dessert

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