# 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 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 - Chopped cilantro or sliced scallion greens to taste
# Steps to Follow:
01 - Set the oven to 350°F (175°C) and allow to preheat fully.
02 - Pulse cranberries in a food processor until coarsely chopped, then transfer to a bowl.
03 - Add jalapeño, granulated sugar, orange juice, orange zest, red bell pepper, yellow bell pepper, green bell pepper, red onion, cilantro, and a pinch of salt to the cranberries. Mix thoroughly and let the mixture rest for 10 minutes to blend the flavors.
04 - Arrange tartlet shells on a baking sheet. Spoon a generous portion of cranberry jalapeño mixture into each shell.
05 - Bake in preheated oven for 10 to 12 minutes, until shells are crisp and filling gently bubbles.
06 - Remove from oven and cool slightly. Top with crumbled feta and additional cilantro or scallion greens as desired.
07 - Present tartlets warm or at room temperature.
