Picture this – you walk into a party with a tray of these vibrant Rainbow Cranberry Tartlets, and suddenly, you’re the star of the show! I first made these sweet and spicy mini tartlets for a holiday potluck last year, and now they’re my go-to party trick. That gorgeous pop of red cranberries against the colorful bell peppers? Pure magic. The best part? They come together with barely any effort. Chop, mix, chill, and you’ve got a make-ahead appetizer that’ll have everyone reaching for seconds (and begging for the recipe).
Rainbow Cranberry Tartlets Ingredients
Here’s everything you’ll need to make these little flavor bombs – trust me, every ingredient plays a crucial role in creating that perfect sweet-spicy balance:
- 1 package mini phyllo tart shells (15-count) – look for these in the freezer aisle!
- 1 cup fresh cranberries, finely chopped (don’t skip the chopping – we want little bursts of tartness)
- 1/2 red bell pepper, diced small
- 1/2 yellow bell pepper, diced small
- 1/2 green bell pepper, diced small
- 1 small jalapeño, seeded and minced (adjust to your heat preference)
- 2 green onions, finely chopped
- 1/4 cup packed cilantro (yes, packed – we want that fresh herb flavor)
- 1 tbsp freshly squeezed lime juice (bottled just isn’t the same)
- 2 tbsp sugar (start here, then taste – cranberries vary in tartness)
- 1/4 tsp salt
- 1/4 cup crumbled feta or goat cheese (optional but oh-so-good)
See? Nothing too fancy – just fresh, colorful ingredients that come together beautifully. Now let’s get chopping!
How to Make Rainbow Cranberry Tartlets
Alright, let’s turn these gorgeous ingredients into the star of your appetizer spread! Follow these simple steps, and you’ll have perfect tartlets every time. The secret? Letting that filling chill so all the flavors can party together.
Preparing the Filling
First things first – grab your biggest mixing bowl. Combine those finely chopped cranberries (I use kitchen shears – way faster than a knife!), diced bell peppers, minced jalapeño, green onions, and cilantro. Now here’s the trick: fold everything together gently with a rubber spatula. You want to keep those cranberry pieces intact for little bursts of tartness.
Sprinkle in the sugar, salt, and drizzle that fresh lime juice over everything. Taste it! This is your chance to adjust – more sugar if it’s too tart, another pinch of jalapeño if you like it spicy. Cover the bowl and pop it in the fridge for at least 30 minutes (60 is even better). This chill time softens the cranberries just enough and lets the flavors marry beautifully.
Assembling the Tartlets
While your filling chills, preheat your oven to 375°F. Arrange those delicate phyllo shells on a baking sheet – no greasing needed! Bake for just 4-5 minutes until they’re golden and crisp. Let them cool completely – warm shells will turn your filling soggy.
When you’re ready to serve, spoon about a tablespoon of filling into each shell. Don’t overfill! These little guys can’t handle heaping portions. Top with crumbled feta or goat cheese right before serving to keep everything crisp. That salty cheese against the sweet-spicy filling? Absolute perfection.
Why You’ll Love These Rainbow Cranberry Tartlets
Listen, I’m obsessed with these tartlets for good reason – they’re basically party magic in edible form. Here’s why you’ll keep coming back to this recipe:
- That showstopping color! The ruby cranberries and rainbow peppers make every tray look like edible confetti – instant holiday cheer.
- Done before the party starts. Make the filling ahead, then just assemble when guests arrive. No last-minute kitchen stress!
- Sweet meets spicy perfection. The cranberries’ tartness balances the jalapeño’s kick in the most addictive way.
- Crowd-pleaser approved. Vegetarians adore them, picky eaters get hooked, and everyone asks for the recipe.
Seriously – one bite and you’ll understand why these never last longer than 10 minutes at my gatherings.
Rainbow Cranberry Tartlets Variations & Tips
Want to make these tartlets your own? Here are my favorite tweaks and tricks after making dozens of batches:
- Sweet swap: Try diced mango instead of yellow bell pepper for extra tropical vibes – just reduce the sugar since mango’s sweeter.
- Heat adjuster: Swap in poblano for jalapeño if you want milder spice, or add a pinch of cayenne for serious heat lovers.
- Pro shortcut: Use kitchen shears to snip cranberries directly in the measuring cup – no cutting board needed!
- Sweetener switch: Honey works beautifully instead of sugar; start with 1 tbsp and adjust to taste.
Remember – the best recipes adapt to what you love and what’s in your fridge!
Storing Rainbow Cranberry Tartlets
Here’s the scoop on keeping these beauties fresh – store the filling and baked shells separately until the last minute! Assembled tartlets hold up for about 2 hours before the phyllo starts softening. Leftovers? Pop them in the fridge covered overnight, but know the shells won’t stay crisp. The filling keeps beautifully for a day – if you have any left!
Rainbow Cranberry Tartlets FAQs
Got questions? I’ve got answers! Here’s everything you need to know about these colorful cranberry jalapeño bites:
- Can I use dried cranberries? Oh honey, no! Fresh cranberries give that perfect tart pop and juicy texture. Dried ones would be way too chewy in these delicate phyllo shells.
- How can I tone down the heat? Easy! Just remove all the jalapeño seeds (that’s where most spice lives) or swap it for diced red bell pepper instead.
- Can I freeze these holiday phyllo appetizers? Not recommended – the shells get soggy when thawed. But the good news? The filling keeps great in the fridge for a day, so you can prep ahead!
- What if I can’t find mini phyllo shells? No worries! Use wonton wrappers pressed into mini muffin tins and bake until crisp – instant DIY shells!
Nutritional Information
Just FYI – these estimates are per tartlet (and values can change based on your ingredients): 65 calories, 2g fat, 10g carbs, and 1g protein. Remember, that optional cheese topping adds a bit more!
I can’t wait to see your gorgeous Rainbow Cranberry Tartlets creations! Snap a pic of your colorful tray and tag me – I love seeing how you put your own spin on this recipe. Did you add extra jalapeño? Swap in different cheeses? Get creative with the bell pepper colors? Show me your edible rainbows! Nothing makes me happier than seeing these sweet and spicy mini tartlets brightening up your holiday tables. Now go wow your guests – and don’t forget to save a few for yourself (trust me, they disappear fast)! You can find more inspiration on Pinterest.
Print15-Minute Rainbow Cranberry Tartlets: A Festive Flavor Bomb
Colorful, spicy-sweet bite-size tartlets perfect for any party.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 15 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 package mini phyllo tart shells (15-count)
- 1 cup fresh cranberries, finely chopped
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 green bell pepper, diced
- 1 small jalapeño, seeded and minced
- 2 green onions, finely chopped
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 2 tbsp sugar (adjust to taste)
- 1/4 tsp salt
- 1/4 cup crumbled feta or goat cheese (optional, for topping)
Instructions
- Bake the phyllo tart shells at 375°F for 4–5 minutes until golden and crisp.
- Combine cranberries, bell peppers, jalapeño, green onions, cilantro, lime juice, sugar, and salt in a bowl.
- Chill the mixture for 30–60 minutes.
- Spoon the filling into each tart shell and top with cheese if using.
- Serve cold or at room temperature.
Notes
- Adjust jalapeño quantity for preferred spice level.
- Best served fresh but can be prepared a few hours ahead.
Nutrition
- Serving Size: 1 tartlet
- Calories: 65
- Sugar: 5g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 5mg