Rainbow Cranberry Jalapeño Tartlets (Print)
Zesty cranberry and jalapeño filling in crisp tartlet shells, accented by colorful bell peppers and fresh herbs.
# Components:
→ Tartlet Shells
01 - 12 mini tartlet shells (approximately 2 inches in diameter, store-bought or homemade)
→ Cranberry Jalapeño Filling
02 - 1 cup fresh or thawed frozen cranberries
03 - 1 small jalapeño, 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 red bell pepper, finely diced
08 - 1/4 cup yellow bell pepper, finely diced
09 - 1/4 cup green bell pepper, finely diced
10 - 2 tablespoons red onion, finely minced
11 - 2 tablespoons fresh cilantro, chopped
12 - Pinch of salt
→ Garnish
13 - 2 tablespoons crumbled feta cheese (optional)
14 - Additional chopped cilantro or sliced scallion greens
# Directions:
01 - Preheat oven to 350°F (175°C) and position rack in the center.
02 - Pulse cranberries in a food processor until coarsely chopped, then transfer to a mixing bowl.
03 - Add jalapeño, granulated sugar, orange juice, orange zest, red, yellow, and green bell peppers, red onion, cilantro, and salt. Stir thoroughly and let sit for 10 minutes to blend flavors.
04 - Arrange tartlet shells on a baking sheet. Spoon generous portions of cranberry jalapeño mixture into each shell.
05 - Bake for 10 to 12 minutes until tartlet shells are crisp and filling is gently bubbling.
06 - Remove tartlets from oven and allow to cool slightly. Garnish with crumbled feta and additional cilantro or scallion greens, if desired.
07 - Serve tartlets warm or at room temperature.
# Expert Advice:
01 -
- Provides a festive burst of color and flavor at any gathering
- Quick and easy to prepare with minimal effort
02 -
- Tartlets contain gluten (in shells), dairy (feta cheese), and possible traces of nuts or soy—always check packaging
- Can be made ahead and garnished just before serving for best texture
03 -
- Pulse cranberries just enough for texture—do not over-process
- Garnish only after tartlets cool to keep herbs vibrant