Introduction

This Cranberry Crinkle Tart is a stunning dessert that combines crisp, flaky phyllo pastry with a bright, tangy cranberry and orange custard filling. Perfect for holiday gatherings or special occasions, it offers a beautiful balance of textures and flavors that will impress your guests.

Cranberry Crinkle Tart Recipe - Recipe Image

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″ tart pan with cooking spray and place it on a foil-lined baking sheet.
Step 2: Unwrap the phyllo and stack sheets on a clean work surface. Take one sheet and drape it over the tart pan, pressing it into the bottom and up the sides, leaving some overhang. Brush with melted butter. Layer a second sheet on top and brush again. Arrange a third sheet perpendicular to the first two and brush with butter. Add a fourth sheet aligned with the third, brush with butter, then trim the overhang to form a ruffled border at the pan’s edge.
Step 3: Take another phyllo sheet and place it lengthwise in front of you. Fold the bottom edge up 3/4″ to create a hem, then pleat the sheet accordion-style upwards with the hem closest to you, creating a long narrow strip.
Step 4: Place the pleated phyllo, pleats facing up, along one edge of the tart pan. Pleat a second sheet the same way and arrange it to continue the spiral, tucking in any excess. Repeat with the remaining 10 phyllo sheets until the pan is filled with a continuous spiral of pleated phyllo.
Step 5: Bake the phyllo until it’s browned around the edges and crisp on top, about 10 to 15 minutes. Brush it with more melted butter.
Step 6: Return the tart to the oven and bake about 10 minutes more until most of the butter is absorbed.
Step 7: Loosen the cranberry sauce by stirring, then transfer it to a piping bag fitted with a medium round tip (or a resealable plastic bag with a small corner snipped off).
Step 8: In a large bowl, gently whisk together the eggs, milk, salt, 3/4 cup sugar, and the zest of 1 orange. Be careful not to overbeat to avoid bubbles.
Step 9: Pipe cranberry sauce evenly into the tart folds where there are gaps, then pour the orange custard mixture over the tart.
Step 10: Bake until the custard is browned and slightly puffed, about 30 to 40 minutes.
Step 11: Using a vegetable peeler, remove long strips of peel from the remaining 2 oranges. Place the peel 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 an instant-read thermometer reads 220°F (about 5 to 6 minutes). Remove from heat but keep syrup warm.
Step 12: Brush the warm tart all over with the orange syrup and serve either warm or at room temperature.

Tips & Variations

Cover unused phyllo sheets with a damp towel to prevent drying out while working.
Use homemade cranberry sauce if you want a fresher taste or add a pinch of cinnamon for a warm spice note.
For a different twist, substitute the cranberry sauce with raspberry or blueberry jam.
If you don’t have a tart pan, use a pie dish but expect a different presentation.

Storage

Store any leftovers covered loosely with foil or plastic wrap at room temperature for up to 1 day. For longer storage, keep refrigerated up to 2 days. Reheat gently in a low oven to maintain the crispness of the phyllo. The syrup can be refrigerated separately and warmed before brushing back on the tart.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart ahead of time?

Yes, you can prepare the phyllo shell and cranberry sauce in advance, but it’s best to assemble and bake the custard filling just before serving to ensure freshness and crispness.

What if I don’t have phyllo dough?

Phyllo dough is essential for this tart’s flaky texture. If unavailable, consider using puff pastry for a different but still delightful result, though the layering and folding technique will differ.

Cranberry Crinkle Tart Recipe

Print Recipe

★★★★★

4.5 from 352 reviews

This Cranberry Crinkle Tart features delicate layers of crispy, buttery phyllo dough combined with a luscious orange-infused cranberry custard. The tart is beautifully spiced with fresh orange zest and finished with a homemade orange syrup glaze, making it an elegant dessert perfect for festive occasions or a special treat.

Author: zara
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Phyllo Layer

Cooking spray
16 sheets (18″ x 14″) thawed frozen phyllo dough (from a 16-oz. box)
3/4 cup (1 1/2 sticks) unsalted butter, melted

Cranberry Filling

6 tbsp. store-bought or homemade cranberry sauce, plus more for serving

Custard

2 large eggs
3/4 cup whole milk
1/4 tsp. kosher salt
3/4 cup granulated sugar
Zest of 1 orange

Orange Syrup

3 oranges, divided (1 zest for custard, peel for syrup)
1/2 cup water
1 cup granulated sugar

Instructions

Preheat and Prepare Tart Pan: 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 to catch any drips.
Assemble Base Phyllo Layers: Unwrap phyllo dough and stack sheets on a clean surface. Remove one sheet and drape it over the tart pan, pressing into bottom and sides, allowing an overhang. Brush with melted butter. Repeat layering with three more sheets, alternating directions (third sheet perpendicular). Trim the overhang to create a neat ruffled border.
Create Pleated Phyllo Strips: Remove another phyllo sheet and fold a 3/4-inch hem on the bottom edge. Then pleat the sheet accordion-style upward to make a long narrow strip, keeping the hem closest.
Arrange Spiral Pleats: Place the pleated strip in the tart pan, pleats facing up along the edge. Add a second pleated strip, aligning and tucking the excess to form a continuous spiral. Repeat with the remaining ten sheets to fill the pan completely with spiraled pleats.
Bake Initial Phyllo Layer: Bake in the oven 10–15 minutes until edges are browned and top is crisp. Brush with more melted butter generously (pastry will absorb it).
Bake to Absorb Butter: Continue baking another 10 minutes until the butter is mostly absorbed and phyllo is golden.
Prepare Cranberry Sauce for Piping: Stir cranberry sauce to loosen if needed, then transfer to a piping bag with a medium round tip or a resealable plastic bag with a small corner cut.
Mix Orange Custard: In a large bowl, gently whisk eggs, milk, kosher salt, 3/4 cup sugar, and orange zest until combined. Avoid vigorous whisking to prevent bubbles.
Pipe Cranberry and Add Custard: Pipe cranberry sauce evenly into the folds of the phyllo dough, targeting the gaps between pleats. Pour the orange custard mixture carefully over the entire tart.
Bake Filled Tart: Bake for 30–40 minutes until the custard is set, the top is browned, and slightly puffed.
Prepare Orange Syrup: Use a vegetable peeler to remove long strips of peel from the remaining two oranges. In a small pot, combine orange peel, water, and 1 cup granulated sugar. Bring to a boil over medium-high heat, stirring frequently until thickened and an instant-read thermometer reads 220°F (5–6 minutes). Remove from heat and keep warm.
Glaze and Serve: Brush the baked tart all over with the warm orange syrup. Serve warm or at room temperature as a beautifully fragrant, crispy, and creamy dessert.

Notes

Handle phyllo dough carefully and cover it with a damp towel to prevent it from drying out during preparation.
Use melted unsalted butter liberally between the phyllo layers for optimal crispiness and flavor.
Cranberry sauce piping helps distribute bursts of tartness evenly in the tart without overpowering the custard.
The orange syrup glaze adds a glossy, sweet, and citrusy finish enhancing the tart layers.
Leftover tart can be stored refrigerated and gently reheated to maintain crispness.

Keywords: Cranberry tart, phyllo dough dessert, orange custard tart, holiday dessert, baked tart, cranberry custard, orange syrup glaze