Mini tartlets bursting with tangy cranberries, spicy jalapeño, citrus notes, and a vibrant veggie medley.
# What You’ll Need:
→ Tartlet Shells
01 - 12 mini tartlet shells, approximately 2 inches in diameter (store-bought or homemade)
→ Cranberry Jalapeño Filling
02 - 1 cup fresh cranberries or frozen cranberries, thawed
03 - 1 small jalapeño pepper, seeded and finely diced
04 - 3 tablespoons granulated sugar
05 - 2 tablespoons fresh orange juice
06 - 1/2 teaspoon orange zest
07 - 1/4 cup finely diced red bell pepper
08 - 1/4 cup finely diced yellow bell pepper
09 - 1/4 cup finely diced green bell pepper
10 - 2 tablespoons finely minced red onion
11 - 2 tablespoons chopped fresh cilantro
12 - Pinch of salt
→ Garnish
13 - 2 tablespoons crumbled feta cheese (optional)
14 - Chopped fresh cilantro or scallion greens, as needed
# How to Make It:
01 - Preheat the oven to 350°F (175°C).
02 - Pulse cranberries in a food processor until coarsely chopped. Transfer the mixture to a mixing bowl.
03 - Add jalapeño, granulated sugar, fresh orange juice, orange zest, diced red, yellow, and green bell peppers, minced red onion, chopped cilantro, and a pinch of salt to the cranberries. Mix thoroughly and let the mixture rest for 10 minutes to allow the flavors to develop.
04 - Arrange tartlet shells on a baking sheet. Spoon the cranberry jalapeño mixture generously into each shell.
05 - Bake assembled tartlets for 10 to 12 minutes, until shells are crisp and the filling is gently bubbling.
06 - Remove from the oven and let cool slightly. If desired, garnish with crumbled feta cheese and additional chopped cilantro or scallion greens.
07 - Serve tartlets warm or at room temperature.
