Cranberry Phyllo Tart

 Cranberry Phyllo Tart, makes 8 servings

from Ellen's kitchen, with thanks to Cooking Light

  • 2 cups fresh cranberries
  • 1/4 cups plus 2 tablespoons firmly packed brown sugar 2 tablespoons amaretto or vanilla
  • 2 tablespoons semisweet chocolate morsels
  • 1/3 cup firmly packed brown sugar
  • 8 oz cream cheese
  • 1 egg
  • 1 egg white
  • Pam
  • 8 sheets frozen Phyllo pastry, thawed*
  • 1 tbs powdered sugar
  • first 3 ingredients in a saucepan and stir well.  Cook over medium heat for 7 minutes or until cranberries pop and mixture thickens, stirring frequently.  Spoon into bowl, stir in chocolate and set aside.
  • knife blade in food processor bowl and add 1/3 cup brown sugar and next 4 ingredients.  Process until smooth, and set aside.
  • 9" pie plate with cooking spray.  Working with 1 Phyllo sheet at a time, coat each sheet with cooking spray.  Fold Phyllo sheet in half crosswise to form 13 x 8.5" rectangle.  Gently press folded sheet of Phyllo into prepared pie plate, allowing ends to extend over edges of pan; coat Phyllo with cooking spray.  Place another folded sheet of Phyllo across first sheet in crisscross design; coat Phyllo with coating spray.  Repeat procedure with remaining 6 sheets of Phyllo.  
  • cream cheese mixture into Phyllo crust, spreading evenly.  Spoon mounds of cranberry mixture over cream cheese mixture; swirl with a knife for a marbled effect.  Crumple edges of Phyllo to fit pan and form a rim.  
  • at 325 for 35 minutes or until Phyllo is lightly browned and filling is set.  Let cool on a wire rack.  Sprinkle with powdered sugar.  

*this uses about 1/2 of a box of Phyllo dough.  Once the dough is defrosted, you need to use it, so you might want to consider making two tarts or find another recipe to use the rest of the dough.


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