Warm Up Your Fall Gatherings With Apple Cranberry Tartlets

This dish looks like fall. It smells like fall. Most importantly, it tastes like fall. Merritt Bates-Thomas, from The Kitchen Transition, created this recipe that can be used for any occasion. Because it features both apples and cranberries, it's a staple for any fall party platter you're creating.

THE HEALTH BENEFITS OF CRANBERRIES

Here's how to make Apple Cranberry Tartlets! You'll notice that there's no baking involved. All this dish requires is some quick, but creative assembly.

APPLE CRANBERRY TARTLETS

2 - 1.9 ounce phyllo shell packages (15 count each)

1 large honey crisp apple, diced

2 tablespoons dried cranberries, chopped

1 tablespoon lemon juice

1/2 tablespoon brown sugar

1/4 teaspoon pumpkin pie spice

DIRECTIONS:

Arrange phyllo shells on serving tray.

Dice apple, chop cranberries, and place in a small mixing bowl.

Add lemon juice to mixture and stir to coat. **The lemon juice is primarily intended to keep the apples from browning, but it adds a tangy, refreshing twist as well.

HOW TO KEEP APPLES FROM TURNING BROWN

Add brown sugar and pumpkin pie spice and stir into mixture. Spoon into shells and top with hot honey or balsamic glaze.

Merritt whipped up a batch in studio and we sampled them in our weekly 'What's Cookin'?' segment. My personal favorite variety was the balsamic-glazed tarts. Of course, I am quite partial to any dish featuring balsamic vinegar. I do have to confess, however, that I really enjoyed the hot honey tartlets as well. They packed a rather unsuspecting punch. When I first bit into the tart, I was immediately struck by how sweet, delicious, and crisp the apples were. Then, that hot honey took over and added some 'heat' to the 'sweet'.

These are a home run!