Cranberry Phyllo Tart Recipe is a stunning dessert that will undoubtedly steal the spotlight at any holiday gathering. Imagine a crisp, buttery phyllo crust layered with a velvety orange custard and bursting with tangy cranberry sauce. This delightful tart not only looks impressive but also combines a symphony of flavors that are perfect for festive occasions. With the finishing touch of a sweet orange syrup, it becomes a true masterpiece that is both visually appealing and irresistibly delicious.

Why You’ll Love This Cranberry Phyllo Tart Recipe

There are countless reasons to adore this Cranberry Phyllo Tart Recipe. First, it’s a perfect blend of flavors, marrying tart cranberries with the sweetness of orange custard. Second, the use of phyllo dough brings a light and flaky texture that contrasts beautifully with the creamy filling. Third, it’s an eye-catching dessert that’s sure to impress your guests. Moreover, it’s a versatile recipe that allows for easy substitutions, catering to different dietary needs, such as vegan or gluten-free options. Finally, it can be made ahead of time, making it a stress-free addition to your holiday menu.

Ingredients for Cranberry Phyllo Tart Recipe

Gather these items:

Cooking spray, for greasing tart pan
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
3/4 cup granulated sugar (divided; 3/4 cup for custard, 1 cup for syrup)
Zest of 1 orange (from the 3 oranges)
2 oranges, peeled into long strips
1/2 cup water
1 cup granulated sugar (reserved from total sugar)

How to Make Cranberry Phyllo Tart Recipe Step-by-Step

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 on a clean work surface. Take one sheet and drape it over the prepared tart pan, pressing it into the bottom and up the sides leaving an overhang. Brush with melted butter, then repeat with three more sheets, brushing each with butter and alternating the direction to create layers. Trim the overhang with kitchen shears to form a neat ruffled border at the top of the pan.
Step 3: Take one phyllo sheet and fold the bottom edge up 3/4 inch to form a hem. Pleat the sheet accordion-style upwards, keeping the hem closest to you, until you have a long narrow strip. Cover remaining phyllo with a damp towel to prevent drying.
Step 4: Place the pleated strip into the pan with pleats facing upward along the edge. Repeat pleating and arrange additional strips end to end, tucking in excess, creating a continuous spiral to fill the pan with 11 pleated sheets total.
Step 5: Bake this phyllo arrangement until it is golden brown around the edges and crisp on top, about 10 to 15 minutes. Brush the surface with additional melted butter to help with moisture absorption.
Step 6: Bake further for about 10 minutes to allow the butter to mostly absorb into the pastry, ensuring a crisp but rich texture.
Step 7: Stir the cranberry sauce to loosen it if necessary. Transfer it to a piping bag fitted with a medium round tip or use a sealed plastic bag with a snipped corner for easy piping.
Step 8: In a large bowl, gently whisk together the eggs, whole milk, kosher salt, 3/4 cup sugar, and the zest of one orange. Avoid vigorous whisking to minimize bubbles and create a smooth custard.
Step 9: Pipe the cranberry sauce evenly into the folds of the phyllo in the tart pan, targeting the gaps in the spiral. Pour the orange custard mixture evenly over the folded phyllo and cranberry sauce.
Step 10: Return the tart to the oven and bake until the top is slightly puffed and browned, around 30 to 40 minutes.
Step 11: Using a vegetable peeler, remove long strips of peel from the remaining two oranges. Place the peels in a small pot with water and the reserved 1 cup sugar. Bring to a boil over medium-high heat and stir frequently until the mixture thickens and reaches 220°F on an instant-read thermometer, approximately 5 to 6 minutes. Remove from heat but keep warm.
Step 12: Brush the warm orange syrup evenly over the entire tart surface to give it a glossy finish. Serve the tart warm or at room temperature, with extra cranberry sauce if desired.

Irresistible Cranberry Phyllo Tart Recipe for the Holidays - Cranberry Phyllo Tart Recipe - main visual representation

Pro Tips for the Best Cranberry Phyllo Tart Recipe

Keep these in mind:

Make sure to keep the phyllo dough covered with a damp towel while you work to prevent it from drying out.
Experiment with different fillings; try a cranberry and cream cheese phyllo tart for a richer flavor.
For a vegan version, substitute eggs with a flaxseed mixture and use plant-based milk.
Use a sharp knife to trim the phyllo overhang for a clean edge.

Best Ways to Serve Cranberry Phyllo Tart Recipe

Here are some great serving ideas:

Pair this tart with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Serve with a side of extra cranberry sauce to enhance the tart’s flavor.
For a festive touch, sprinkle some fresh mint leaves on top before serving.

Irresistible Cranberry Phyllo Tart Recipe for the Holidays - Cranberry Phyllo Tart Recipe - additional detail

How to Store and Reheat Cranberry Phyllo Tart Recipe

To store, cover the tart with plastic wrap and refrigerate for up to 3 days. To reheat, place the tart in a preheated oven at 350°F until warmed through, about 10-15 minutes. This method will help retain its flaky texture.

Frequently Asked Questions About Cranberry Phyllo Tart Recipe

What is a cranberry phyllo tart?

A cranberry phyllo tart is a holiday dessert that combines layers of crispy phyllo dough with a sweet and tangy cranberry filling, typically enriched with creamy custard. It’s a festive treat loved for its delightful texture and flavor.

Can I make a cranberry phyllo tart ahead of time?

Yes, you can prepare the tart in advance. Assemble it, bake, and then store it in the refrigerator. Warm it up in the oven before serving for the best texture.

How do I avoid common mistakes with cranberry phyllo tart?

To avoid common mistakes, ensure that you don’t overwork the phyllo dough and keep it covered while preparing. Additionally, avoid overbaking, as this can lead to a dry tart.

Variations of Cranberry Phyllo Tart Recipe You Can Try

Consider these variations:

For a vegan cranberry phyllo tart recipe, substitute the eggs and milk with plant-based alternatives.
Try adding a layer of cream cheese for a cranberry and cream cheese phyllo tart.
For a gluten-free option, look for gluten-free phyllo dough and ensure all ingredients are certified gluten-free.
Make a festive cranberry tart recipe using phyllo with additional spices like cinnamon or nutmeg for enhanced flavors.

Irresistible Cranberry Phyllo Tart Recipe for the Holidays

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Author: Margaret
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Cranberry Phyllo Tart is a delightful holiday dessert featuring crisp, buttery phyllo dough layered and baked to golden perfection, filled with a smooth orange custard punctuated by bursts of tangy cranberry sauce. The tart is finished with a glossy, sweet orange syrup that enhances its bright flavors and adds a stunning shine, making it both impressive and delicious for festive occasions.

Ingredients

Scale

Cooking spray, for greasing tart pan
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
3/4 cup granulated sugar (divided; 3/4 cup for custard, 1 cup for syrup)
Zest of 1 orange (from the 3 oranges)
2 oranges, peeled into long strips
1/2 cup water
1 cup granulated sugar (reserved from total sugar)

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Instructions

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.
Unwrap the phyllo sheets and stack them on a clean work surface. Take one sheet and drape it over the prepared tart pan, pressing it into the bottom and up the sides leaving an overhang. Brush with melted butter, then repeat with three more sheets, brushing each with butter and alternating the direction to create layers. Trim the overhang with kitchen shears to form a neat ruffled border at the top of the pan.
Take one phyllo sheet and fold the bottom edge up 3/4 inch to form a hem. Pleat the sheet accordion-style upwards, keeping the hem closest to you, until you have a long narrow strip. Cover remaining phyllo with a damp towel to prevent drying.
Place the pleated strip into the pan with pleats facing upward along the edge. Repeat pleating and arrange additional strips end to end, tucking in excess, creating a continuous spiral to fill the pan with 11 pleated sheets total.
Bake this phyllo arrangement until it is golden brown around the edges and crisp on top, about 10 to 15 minutes. Brush the surface with additional melted butter to help with moisture absorption.
Bake further for about 10 minutes to allow the butter to mostly absorb into the pastry, ensuring a crisp but rich texture.
Stir the cranberry sauce to loosen it if necessary. Transfer it to a piping bag fitted with a medium round tip or use a sealed plastic bag with a snipped corner for easy piping.
In a large bowl, gently whisk together the eggs, whole milk, kosher salt, 3/4 cup sugar, and the zest of one orange. Avoid vigorous whisking to minimize bubbles and create a smooth custard.
Pipe the cranberry sauce evenly into the folds of the phyllo in the tart pan, targeting the gaps in the spiral. Pour the orange custard mixture evenly over the folded phyllo and cranberry sauce.
Return the tart to the oven and bake until the top is slightly puffed and browned, around 30 to 40 minutes.
Using a vegetable peeler, remove long strips of peel from the remaining two oranges. Place the peels in a small pot with water and the reserved 1 cup sugar. Bring to a boil over medium-high heat and stir frequently until the mixture thickens and reaches 220°F on an instant-read thermometer, approximately 5 to 6 minutes. Remove from heat but keep warm.
Brush the warm orange syrup evenly over the entire tart surface to give it a glossy finish. Serve the tart warm or at room temperature, with extra cranberry sauce if desired.