Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon



Serves: 8
Preparation time: 40 minutes
Cooking time: 35 minutes
Total time:  1 hour 15 minutes


  • 9 sheets phyllo
    1/2 cup melted butter
    1/3 cup sugar

    3 cups cranberries
    4 pears, peeled, cored and diced
    1 cup golden raisins
    1 cup sugar
    1/2 cup orange juice
    1 teaspoon cornstarch
    1 teaspoon grated orange rind

    For garnish:
    mint leaves, phyllo flowers and frosted cranberries


  • Filling:
    Set aside 1/4 cup of the cranberries for garnish. Combine cranberries, pears, raisins, sugar and orange juice. Bring to boil; cook, covered, over medium heat, stirring occasionally, until pears are almost tender and cranberries pop.
    Combine cornstarch with 1 tablespoon cold water; stir into fruit mixture. Cook for about 1 minute. or until thickened. Remove from heat; stir in orange rind. Let cool.
    Arrange 1 sheet phyllo on work surface. Brush lightly with butter. Place in lightly butter 10-inch tart pan with removable bottom, letting excess hang over edge. Sprinkle with 2 teaspoons of the sugar. Brush second sheet with butter, place on first, rotating a quarter turn. Sprinkle with another 2 teaspoons sugar. Layer with 2 more sheets, brushing each sheet with butter, sprinkling with sugar and rotating so not aligned with layers below.
    Spread filling over phyllo crust. Fold pastry edges over top. Layer remaining phyllo on top, rotating, buttering and sprinkling with sugar. Gently fold top pastry under bottom. Using knife, cut vents in top of pastry. (Tart can be prepared up to this point and refrigerated covered for up to 4 hours).
    Bake in 400 degree oven 30-35 minutes until pastry is crisp and golden. Remove from oven; let stand for 10 minutes in pan on rack. Remove from pan; slide onto serving platter. Garnish: top with phyllo flowers. Scatter frosted cranberries on top and around side. Top with orange rind, and mint. Serve warm.
    For garnish: Phyllo flowers: Arrange 2 stacks of phyllo pastry on work surface. cut out six 4-inch circles; wet center of 1 circle with water; top with second circle. Pinch centers together to make flower shapes. Spray with non-stick cooking spray; place in small muffin cups. Sprinkle with 1/2 teaspoons sugar. Repeat with remaining circles. Bake in 400 degree oven until golden.
    Frosted Cranberries: In bowl, lightly beat 1 egg white until frothy. Pour 1/4 cup sugar in shallow bowl. Dip reserved cranberries, a few at a time, in egg white; remove with slotted spoon. Roll in sugar until coated. Place on paper towel; let dry at room temperature for 1 hour.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Cranberry and pear phyllo tart

Add Comment

* Required information
What is the next number: 10, 12, 14, ..?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring