1 (1.9-ounce) box frozen mini phyllo shells
1/2 cup shelled pistachio nuts, coarsely chopped
1/4 cup sweetened dried cranberries
1/4 cup honey
1/2 teaspoon lemon juice
1. Preheat oven to 350 degrees. Place phyllo shells on a baking sheet and bake until golden, 6 to 8 minutes.
2. While phyllo shells are baking, combine nuts, cranberries, honey and lemon juice in a small bowl.
3. Spoon nut-cranberry mixture into warm shells. Let cool completely before serving. Makes 15 tartlets.