Rainbow Cranberry Jalapeño Tartlets (Print Version)

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.

# Additional Tips::

01 -
  • Uses everyday produce you can find year-round
  • Easy to make ahead for parties or potlucks
  • Comes together in under an hour from start to finish
  • Vegetarian-friendly and simple to make vegan or gluten free
02 -
  • Packed with vitamin C and antioxidants from cranberries and bell peppers
  • Customizable for gluten free or vegan diets by selecting the right shells and omitting feta
  • Delicious warm or made hours ahead they hold up well on a buffet table
03 -
  • Do not rush the resting step for the filling as it lets the flavors round out
  • Always taste your jalapeño a tiny bite before adding so you can control the spice
  • Keep tartlet shells in their original packaging until use to maintain crispness
  • Bake just until bubbling for a tender bite and vibrant color
  • Let them cool a few minutes before removing so the filling sets and is easier to handle

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