Cranberry Crinkle Tart
Ingredients
- cooking spray
- 16sheets thawed frozen phyllo dough
from a 16-oz. box
- ¾ c.unsalted butter
melted
- 6 tbsp.store-bought or homemade cranberry sauce
plus more for serving
- 2 largeeggs
- ¾ c.whole milk
- ¼ tsp.kosher salt
- 1 ¾ c.granulated sugar
divided
- 3oranges
divided
- ½ c.water
Directions
- 1
Arrange a rack in center of oven; preheat to 350°. Grease a 10" tart pan with cooking spray. Place on a foil-lined baking sheet.
- 2
Unwrap phyllo and stack sheets on a clean work surface. Remove 1 sheet from top of stack and drape over prepared tart pan. Press into bottom and up sides, leaving overhang. Brush phyllo with butter, then lay another sheet directly on top; brush with more butter. Arrange a third phyllo sheet perpendicular to the other 2 sheets; brush with butter. Top with a fourth phyllo sheet in line with the third; brush with butter. Using kitchen shears, trim overhang so phyllo ends at top of pan, forming a ruffled border.
- 3
Remove another phyllo sheet from stack and arrange with a long side facing you on a clean work surface. (Cover remaining phyllo with a damp towel to avoid drying out.) Fold the bottom edge up 3/4" to make a hem, then pleat the sheet upward (accordion-style), keeping the hem closest to you, until it becomes a long narrow strip.
- 4
Arrange phyllo, pleats up, along edge of tart pan. Pleat a second sheet of phyllo and arrange in pan, aligning with one end of the previous strip and tucking in any excess to form a continuous spiral. Repeat with remaining 10 phyllo sheets to fill pan with spiraled phyllo.
- 5
Bake phyllo until browned around the edges and crisp on top, 10 to 15 minutes. Brush with butter. (It will seem like a lot, but don’t worry—the pastry will absorb it.)
- 6
Continue to bake until butter is mostly absorbed, about 10 minutes more.
- 7
Meanwhile, stir cranberry sauce to loosen, if needed. Transfer sauce to piping bag fitted with medium round tip (or transfer to a resealable plastic bag, press out any air, seal tightly, and snip off a small corner).
- 8
In a large bowl, gently whisk eggs, milk, salt, 3/4 cup sugar, and zest of 1 orange to combine. (Don’t be overly vigorous; you don’t want lots of bubbles to form.)
- 9
Pipe cranberry sauce into tart folds at even intervals, targeting areas where there are gaps. Pour orange custard over.
- 10
Continue to bake tart until top is browned and slightly puffed, 30 to 40 minutes more.
- 11
Using a vegetable peeler, remove long strips of orange peel from remaining 2 oranges. Transfer orange peel to a small pot. Add water and remaining 1 cup sugar. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened and an instant-read thermometer registers 220°, 5 to 6 minutes. Remove from heat, but keep syrup warm.
- 12
Brush tart all over with orange syrup and serve warm or at room temperature.
Cranberry Crinkle Tart
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About this Recipe
Looking for an elegant, show-stopping dessert that's surprisingly easy to make? This Cranberry Crinkle Tart, with its golden layers of phyllo and vibrant cranberry filling, is the perfect centerpiece for any autumn or winter gathering.
What makes this crinkle tart so special is the delightful texture created by the 'crinkled' phyllo pastry, which bakes up incredibly crispy and golden. It’s generously soaked in a rich orange custard and brushed with a fragrant syrup, ensuring every bite is moist and flavorful. This technique ensures a dessert that's both impressive and deeply satisfying, setting it apart from more traditional tarts.
Prepare to fall in love with the interplay of textures: the delicate crispness of the phyllo pastry gives way to a luxurious, custardy interior. The vibrant, sweet-tart cranberry sauce provides a beautiful contrast to the subtle orange flavor infused throughout the tart and syrup. This dessert offers a sophisticated yet comforting experience, ideal for special occasions or when you simply crave something truly special.
Customization & Serving
While this recipe shines with cranberry, you could experiment with other fruit fillings for different seasons. For instance, a fig jam or a spiced apple butter could make lovely alternatives. If fresh oranges aren't readily available for the zest or juice, a good quality orange extract can provide a similar citrusy note to the custard and syrup, ensuring the tart retains its signature flavor.
Serve this stunning Cranberry Crinkle Tart as the grand finale to your autumn or winter dinner party. A dollop of extra cranberry sauce, as suggested for serving, or a light dusting of powdered sugar makes for a beautiful presentation.